| 1 | Combine unbleached flour and salt in a large bowl and blend well. |
| 2 | With a pastry blender, cut in shortening until evenly distributed. |
| 3 | Mixture will resemble cornmeal in texture. |
| 4 | Put in a large airtight container and lable as flaky pie crust mix. |
| 5 | Store in a cool, dry place and use within 10 to 12 weeks. |
| 6 | Or put about 2 ?cups of mixture each into 6 freezer bags. |
| 7 | Seal and label bags and freeze. |
| 8 | Use within 12 months. |
| 9 | Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts. |
| 10 | Flaky pie crust: crumble flaky pie crust mix, if frozen. |
| 11 | Put mix in a medium bowl. |
| 12 | In a small bowl, combine ice water, egg and vinegar. |
| 13 | Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. |
| 14 | Roll out dough to desired thickness between 2 sheets of lightly floured waxpaper. |
| 15 | Place dough in 9-inch pie plate without stretching. |
| 16 | Flute edges. |
| 17 | If filling recipe calls for a baked picrust, preheat oven to 425 °F. |
| 18 | (220 degrees c).. |
| 19 | Bake 10 to 15 minutes, until very lightly browned. |
| 20 | Cool. |
| 21 | Fill and bake according to directions for filling. |
| 22 | For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. |
| 23 | Makes enough crust for one 9-inch double-crust pie or two single-crust pies |
