Submitted by Nancy Graham, Inola, Okla.
INGREDIENTS:
12 C flour unsifted
6 C white vegetable shortening
3 C milk
1 Tbsp salt
DIRECTIONS:
Insert the dough hook into large stand mixer. Place the milk and shortening into the bowl. Top with the flour and then the salt. Turn on medium until pie crust consistency. Roll out or freeze in single pie crust portions. Defrost only in refrigerator.
(Enough for 10 single size pie crusts which can be frozen and used when needed as a pie crust or a topping for a cobbler)
