Serves: 42
Total Calories: 156

6 cups flour
2 teaspoons salt
1 (16-ounce) can or 2 1/3 cups vegetable shortening
1 1/4 to 1 1/2 cups cold water

Cut seven 12-inch squares of plastic wrap and heavy duty foil set aside.

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles cornmeal in texture. Add 1-1/4 cups cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Add additional water, 1 tablespoon at a time, if necessary.

Divide dough into 7 portions (6 if for 10-inch pie plate). Flatten each ball slightly. Wrap each flattened ball in 1 piece of plastic wrap. Then wrap airtight in the foil.

Label and store in freezer. Use within 10 months.

For pie crust:
Thaw pie dough. On a floured surface, roll dough to an 11-inch circle. Dough will be thin. Fit dough into pie plate without stretching. Trim and flute edge. For shell, prick bottom and sides with fork. Bake in preheated 400° F. oven for 10-12 minutes or until lightly browned. Or add filling and bake according to pie directions. For double-crust pie, don't prick crust.

Nutritional Facts:

Serves: 42
Total Calories: 156
Calories from Fat: 99

More Recipes from the Freezer Recipes Cookbook:
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Chocolate-Mocha Cups
Cranberry Marshmallow Fluff
Freezer Fudge Pie
Freezer Pie Crusts
Frozen Fruity Fluff
Frozen Pumpkin Pie
Ice Cream Roll
Ice Cream Sandwich Dessert
Marble Squares with Fudge Sauce
Mint Chocolate Chip Pie
Mocha-Toffee Squares
Pink Lemonade Cake
Quick Tortoni Cups
Strawberry Parfaits