Big-Batch Freezer Pie Crust
6 cups flour
2 tsp salt
2 1/3 cups vegetable shortening
1 1/3 cups cold water
In a large bowl, stir together flour and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles cornmeal. Add cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Divide dough into 6 equal portions; then shape each portion into a ball. Flatten each ball slightly, place in freezer Ziploc bags, making them airtight.
Each ball is enough to make one 9" pie crust.
To make crust for a pie WITHOUT top crust:
Partially thaw 1 ball of pie crust. Roll out dough to thin 11" circle. Place dough, without stretching, in a 9" pie dish. Flute edge.
If recipe calls for a baked pie crust, preheat oven to 425. Bake for 10-12 minutes or until very lightly browned. Cool; fill and bake as recipe directs. (HINT: if you place tin foil over shell and fill it with uncooked beans (for weight) and cook it for 8 minutes and then take beans and foil out and cook for 3-4 minutes until brown, you get a perfectly flat shell on the bottom, with no bubbles.)
To make crust for a pie WITH a top crust:
Use 2 balls of dough. Roll out 1 ball (as outlined above.) Fill pie. Roll out second ball; place top crust over filling. Seal and flute edge. Cut several slits or designs in top of crust to allow steam to escape.
**Can last well in freezer for 6 months.**