Flaky Pie Crust

12 1/2 cups flour
5 cups shortening (this is almost a whole jar, so be prepared!)
2T salt

Cut the above until it looks like corn meal. Divide into 6 zip lock bags (about 2 1/2 cups each)

Pop in the freezer until ready to use.

When ready to finish: for each pie crust- mix 1/4 cup ice water, 1 egg beaten and 1T white vinegar.

Toss with a fork until the dough barely clings together in the bowl. Roll out between 2 sheets of waxed paper. May need a lttle flour on the the surface to keep from sticking.

Place dough on a 9" pie tin. Press gently into place after letting dough rest for a few minutes. Don't stretch it or it will shrink while cooking.

If making single crust to be filled after cooking, poke holes around it with a fork, then bake 400 degrees for 10-14 min or until lite golden brown.

One recipe will make 2 9" one crust pies.

If making filling to cook with crust, don't prick with fork. Roll second dough out and carefully lay on top of filling. Pinch the edges together, best if moisten under layer with a little water, will stick together better. Bake about 45 min @ 400 degrees or until golder brown. Bake on lower rack and make slits in top crust to let out steam.

Jul's note

I like this concept- because now when I want to make a pie crust most of the work is done for me! (Although when I buy pillsbury all the works done for me, but anyway...) And it was a really good crust.