3 c. all purpose flour (plain)
1 tsp. salt
2 tsp. sugar
1 c. shortening
ice water

Mix dry ingredients together. Blend in shortening with a knife or pastry blender until mixture is of pebbly consistency. Store in covered container in refrigerator. When needed, measure these amounts:

For 8 inch pie use 1 to 1-1/4 cups for single crust, 2 to 2-1/4 cups for double crust. For 9 inch pie use 1-1/2 cups for single crust, 2-1/2 cups for double crust. For 10 inch pie use 1-3/4 cups, 2-3/4 cups for double crust. For 12 tart shells use 2-3/4 cups.

Note: Make sure you use ice water and your flour mixture is cool.