Pie Crust

• 12 12 cups all-purpose flour
• 2 tablespoons salt
• 5 cups vegetable shortening
• 2 12 cups flaky pie crust mix
• 14 cup ice water
• 1 egg (beaten)
• 1 tablespoon white vinegar

1. "Flakey Pie Crust Mix".
2. Add all dry ingredients into a large mixing bowl and cut in the shortening until it is crumbly.
3. Pour mix into two 1 gallon size zip-lock bags and store in the refrigerator until you need to use it.
4. It should stay good in the fridge for up to one month.
5. "Pie Crust"
6. Place the "Flaky Pie Crust" mix into a mixing bowl.
7. Add the beaten egg and ice water and vinegar together, and then using a pastry cutter, mix the dough together.
8. Once the dough has been mixed together, remove from the bowl and work it with your hands to form a nice soft ball of pie crust dough.
9. Roll out and shape into pie crust.

flour, salt, vegetable shortening, flaky pie crust, water, egg, white vinegar

Taken from www.food.com/recipe/pie-crust-271472 (may not work)