16 c. flour
2 tbsp. salt
5 c. vegetable shortening

(Do not use coconut shortening, as is sold in the tropics, unless you have nothing else to choose from. It is slower to melt and does not make as tender a crust.)

Sift flour and salt together in large mixing bowl. Add half the shortening and cut with a pastry cutter until small pieces the size of coarse meal are formed. Cut in the other half of the shortening in the same way. Store in covered container until ready to use. It does not have to be kept in refrigerator. A bottom shelf in a closed pantry is fine.

To use the mix, add cold water, one tablespoon at a time, cutting it in with a knife or fork until it barely sticks together. use 2 1/2 cups of the mix for each two crust pie. Form into a soft ball and roll out on slightly floured board. Homemade lard can be used in place of the shortening.