7 c. sifted enriched flour
3 tsp. salt
2 1/4 c. Crisco

Combine flour and salt. Cut Crisco into flour mixture with a fork or pastry blender until crumbs are about the size of small peas. Store homemade pastry mix in covered container in refrigerator until ready to use. Yield 8 single pie crusts.

PASTRY FOR SINGLE OR DOUBLE PIE

To make single pie crust use:

1 to 1 1/4 c. mix for 8 inch
1 1/4 to 1 1/2 c. mix for 9 inch
1 1/2 to 1 3/4 c. mix for 10 inch
2 to 4 tbsp. water

Double Pie Crust: 2 1/4 to 2 1/2 c. mix for 9 inch 2 1/2 to 2 3/4 c. mix for 10 inch 4 to 6 tbsp. water

Add water to mix small amount at a time mixing quickly and evenly until dough holds a ball. Roll to 1/8 inch thickness and line pie pan allowing 1/2 inch to extend over edge. Crimp edges.

For baked pie shell bake at 450 degrees for 8 to 10 minutes or until light golden brown.