20 cups (5 pounds) all-purpose flour
2 tablespoons salt
1 (3-pound) can vegetable shortening
3 cups cold water
1/4 cup all-purpose flour, for dusting

In a large mixing bowl, mix together flour and salt well. With a pastry blender, cut in vegetable shortening until mixture resembles coarse corn meal. Add ice cold water all at once and mix until the flour mixture has absorbed the water. The dough will have a putty-like consistency. If dough is too sticky, sift some flour over the top and mix lightly until the dough barely clings together.

Divide into 10 log shaped rolls. Wrap each roll with plastic wrap and store the rolls in freezer Ziploc bags. These will keep in freezer for 12 months.

When ready to roll, lightly dust work surface with flour. Divide log into 2 and roll each out to 1/8-inch thickness. Roll from the center out to form a 9-inch+ circle. A round silicone sheet allows the crust to be turned and lifted for rolling out easily. Invert crust onto pie plate and follow your recipe.

Makes 10 portions, each makes a two crust pie.