CRISCO PASTRY MIX

"Many women like to make up enough dry mix for several pies at once. This is a good idea when pie is served frequently. Use these amounts depending on how much mix you wish to keep on hand.

FOR 4 2/3 CUPS:
3 1/3 cups Sifted Flour
2 teaspoons salt
1 1/3 cups Crisco

FOR 7 CUPS:
5 cups Sifted Flour
3 teaspoons salt
2 cups Crisco

FOR 9 1/3 CUPS:
6 2/3 cups Sifted Flour
4 teaspoons salt
2 2/3 cups Crisco

Sift flour with salt. Cut in Crisco to pieces about the size of dry peas. Store this mixture in a covered container in a cool place.

To make a one crust pie:
Take out 2 cups of the mixture. Put in a mixing bowl. In a separate small bowl blend 3 tablespoons water with 1/4 cup flour. Stir this into the dry mixture in your mixing bowl.

To make a two crust pie:
Take out 2 1/2 cups of mixture and add a paste made by blending 4 tablespoons water to 1/3 cup flour.

To keep left-over pastry scraps or pie dough:
Wrap well in waxed paper and store in the refrigerator. Always take out ahead of time to allow dough to warm up slightly before attempting to roll.

From: Recipelink.com
Source: Recipe booklet: Recipes for Good Eating (Crisco), The Procter & Gamble Company, 1945 Edition