14 c. of flour (3 1/2 lb.)
6 tsp. salt
1 can (3 lb.) of vegetable shortening

Cut together. Store in refrigerator (covered). When ready for pie crust take out 1 1/4 cups for single crust. Use 2 1/2 cups for double crust. Sprinkle on enough cold water to hold together, roll into ball and roll out dough.