---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mixes
       Yield: 1 servings
  12 1/2 c  Unbleached Flour
       5 c  Vegetable Shortening
       2 tb Salt
 ----------------------FLAKY PIE CRUST----------------------
   2 1/2 c  Flaky Pie Crust Mix
       1    Large Egg, Beaten
     1/4 c  ICE Water
       1 tb White Vinegar
   Combine unbleached flour and salt in a large bowl and
   blend well.  With a pastry blender, cut in shortening
   until evenly distributed.  Mixture will resemble
   cornmeal in texture.  Put in a large airtight
   container and lable as Flaky Pie Crust Mix.  Store in
   a cool, dry place and use within 10 to 12 weeks.  Or
   put about 2 1/2 cups of mixture each into 6 freezer
   bags. Seal and label bags and freeze.  Use within 12
   Makes about 16 cups mix, enough for 6 double pie
   crusts or 12 single pie crusts. FLAKY PIE CRUST:
   Crumble Flaky Pie Crust Mix, if frozen.  Put mix in a
   medium bowl.  In a small bowl, combine ice water, egg
   and vinegar.  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.
   Roll out dough to desired thickness between 2 sheets
   of lightly floured waxpaper.  Place dough in 9-inch
   pie plate without stretching.  Flute edges.  If
   filling recipe calls for a baked picrust, 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, press and
   flute edges, and cut slits in top crust. Makes enough
   crust for one 9-inch double-crust pie or two
   single-crust pies.