20 cups (5 lbs) all purpose flour
2 tbsp salt
1 (3 lb) can non-hydrogenated vegetable shortening
3 cups cold water
1/4 cup all purpose flour (for rolling)

In a very large mixing bowl, combine a five pound bag of flour and salt, mix well.

Using a pastry blender, cut in shortening until mixture resembles coarse meal. Add cold water all at once and mix until flour absorbs all the water. Dough will have the texture of putty. If dough is sticky, stir in a tablespoon of flour at a time until it barely clings together, but be careful not to over-mix and do not add too much flour or the pie crust will become tough.

Divide the mixture equally into 10 portions and roll lightly into logs. Wrap each in plastic wrap, then aluminum foil. Put them all into a plastic bag and freeze for up to one year.

To make a 9-inch pie: Partially thaw one log. Divide into two dough balls and roll out, on a lightly floured surface between 2 sheets of parchment or wax paper. Roll out from the center, turning often. Place round loosely into a 9-inch pie plate. Fill and bake according to your recipe. Flute edges and bake. Suitable for custards and pudding pies, pumpkin pies, cheesecake, etc.