5 lb. bag of white flour (About 20 cups) Even though I have flour in my storage, I always buy the 5 lb. bag. It turns out better than trying to measure it.
2 1/2 T. salt (this is one change I made. The original had less salt, but I think it's better with this amount)
1 (3lb.) can shortening- Crisco
3 cups ice water(I just put some ice in my measuring cup and add the water and let it get really cold)
More flour, as needed
In a very large bowl, combine flour and salt. Mix well. Put the full can of shortening on top and cut it into the flour with a pastry blender (I always end up using my hands at the end.) Be careful not to handle it more than necessary to get it mixed. You don't want to release gluten. When of a uniform consistency, add the very cold water all at once. Mix lightly until the water is absorbed. It should resemble putty. If the dough is really sticky, sprinkle a little flour in and mix in. It is a very moist dough. Divide the dough into nine equal portions (the recipe said ten, but I find it makes the portions a little too skimpy.) Form the portions into oblong rolls. Each roll makes two crusts, so oblong is perfect for dividing in two. Wrap each roll in plastic wrap, then in foil. You can write "Pie Crust" and the date right on the foil. Freeze any you aren't using now. Each roll will make one double-crust pie, or two single-crust pies.
Baked Pie Crust
Divide the dough into two balls. Roll out dough with a rolling pin into a large circle on a lightly floured board or waxed paper. Place the dough in a pie pan. Flute the edges. Prick well with the tines of a fork. Bake in a 425 oven for 10-15 minutes. Watch it closely and remove when just lightly browned. There's nothing worse than burned pie crust.
For a two-crust pie, follow the recipe instructions.
Note for the kids: You can use your trimmings, too. Roll out and cut into strips. Sprinkle with cinnamon sugar and bake until lightly browned.