------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Moist Pie Crust Mix
 Categories: Master mix     
   Servings:  1
 
       5 lb Unbleached Flour                    2 T  Salt 
       3 lb (1 Can) Veg. Shortening             3 c  Cold Water 
     1/4 c  Unbleached Flour              
  
   Combine flour and salt in a very large bowl.  Mix well.  With pastry
   blender cut in shortening until evenly distributed.  Mixture will resemble
   cornmeal in texture.  Add cold water all at once and mix lightly until the
   flour absorbs all the water and texture resembles putty.  If dough is too
   sticky, sprinkle a little four over the top and mix until dough barely
   holds together in the bowl.  Divide dough into 10 oblong rolls.  Wrap each
   roll well with plastic wrap and heavy foil.  Freeze and label as Moist Pie
   Crust Mix.  Use within 12 months.
   
   Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie
   crusts.
   
   MOIST PIE CRUST:  Partial thaw 1 roll of mix.  Divide dough into 2 balls.
   Roll out dough to desired thickness between 2 sheets of lightly floured
   wax paper.  Place dough in a 9-inch pie plate without stretching.  Flute
   edges.  If filling recipe calls for a baked pie crust, preheat oven to 425
   degrees F. (220 degrees C.)  Bake 10 to 15 minutes until very lightly
   browned.  Cool.  Fill and bake according to directions for filling.  For
   double crust pie, place top crust over filling and flute edges, and cut
   slits in the top crust.  Makes enough for one 9-inch double crust pie or 2
   9-inch single crust pies.
  
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