Awesome Freezer Pie Crust Recipe

My mom got me hooked on the "Make-a-Mix" Cookbook.  Every year for Thanksgiving she would turn out awesome pies.  Pie crust can be tricky, but with this recipe it seriously works every time!   It makes enough for 7 crusts so you can freeze and have ready!

Freezer Pie Crust
    
6      cups          flour     
2      teaspoons     salt     
2 1/3  cups          shortening    
 1 1/4  cups          cold water -- * see note    *can use up to 1 1/2 cups    
 
In a bowl, combine flour and salt. 
Cut in shortening  until mixture resembles 
cornmeal in texture. 
Add 1 1/4 cups water all at once.  
Mix lightly with a fork until water is absorbed 
and mixture forms a ball. 
if  necessary add additional water.    
Divide into 7 portions and shape into balls. 
Flatten each ball slightly. Wrap  each ball in 
plastic wrap then foil. 
Label and date. Store in freezer. 
Use  within 10 months.
When ready to use, dethaw on counter top 
for only a few hours at the most.  
This recipe works best if the dough is cold. 

If you are doing a pre-baked crust for a pudding pie and want to avoid a collapsed side, you may want to prick the crust with a fork and put a piece of sprayed tin foil over it; then fill with dry uncooked beans, like pinto. Bake in a 425 oven for 15 minutes. Take out and remove beans and foil (save them for baking other crusts). Pop back in for a few minutes if you want the crust a little browned.