Pie Crust Mix

Mattie Petersheim

6 cups all-purpose flour

2 cups butter-flavor Crisco

2 teaspoons salt.

Mix all ingredients with pastry blender until it resembles the size of large peas. 

Place in Tupperware container with lid and store in the refrigerator until needed. 

Keeps for 2 months  or more.

To make crust: 

Use 1 cup of the mix per single crust. 

Add 2 to 3 Tablespoons cold water per cup of mix. 

Stir with fork until it cleans the bowl. 

Shape into a ball and roll out on floured board