Refrigerator Pastry - cooking recipe

Ingredients

6 c. presifted flour
1 Tbsp. salt
2 1/3 c. (1 lb.) shortening
1 c. very cold water

Preparation

Blend or sift together flour and salt. Using a pastry blender or 2 knives, cut in finely 1 pound shortening and sprinkle with cold water. Add the water gradually, mixing lightly with a fork until all flour is dampened. Turn dough onto a large piece of wax paper and form into a ball. Wrap securely. Store in refrigerator until needed. To use, cut off portion required, roll out and use. This pastry may be kept refrigerated for 3 to 4 weeks and used as needed. Keep it securely wrapped to prevent drying. It makes 3 double pie crusts or 6 shells. It is a real time saver.