To Make Mix:

Sift flour and salt together into a large bowl

Drop shortening into the mixture by spoonfuls and with a pastry blender or two knives, cut it into the flour mixture until the mixture is crumbly. Stop when the mixture still looks coarse-do not let it become smooth. If you know exactly how the mixture should look you can do this in the food processor, but be careful not to over process.

Store pastry mix in a tightly sealed container on pantry shelf in medium to cool weather for 1 to 3 months. If the weather is warm or humid, it is better to keep this in the refrigerator. Let it warm to room temperature and recrumble a bit if needed before using.

To Use:

For a single pie crust you will need:

2 cups Pastry mix 2 to 3 tb ice water

Toss the mix and ice water gently unitl the mixture begins to stick together.

Turn the dough out onto a floured surface-formica, marble or a cutting board-and gently roll out a circle to fit your pie pan. Some people use a pastry cloth or a square of clean muslin to cover the surface they are working on, roll the pastry out right on the cloth, and then lift the cloth and pastry, turn it uside down into the pan, and peel the cloth away.

As you lift the dough into the pan, remember that tears can be repaired with a bit of water and a small piece of dough, or you could remove the holey inadequate curst, knead it back together and try again. The more you knead, however, the tougher the pie crust will become, so practice until you have a light sure touch.

Cheap Trick:

If you fear that you'll never get the hang of rolling out a pie crust that doesn't tear apart, you might try placing a ball of dough into a large size plastic bag and roll the dough while it is still int he bag. When it isthe right size, cut open the bag, remove the top sheet, flip the dough inot your pan, and remove the bottom sheet.

Nancy Birnes

Found by Fran McGee