Moist Pie Crust Mix

This is the recipe that Grandma used for pie crust. 
Very easy
make ahead recipe.

5 lbs. all purpose flour 2 tablespoons salt 1 (3 lb.) can vegetable shortening 3 cups cold water 1/4 cup flour, if needed Directions: Combine flour and salt in a very large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed.  Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resemble putty. If dough is too sticky, sprinkle a little flour over the top if dough is too dry add more water a little at a time and mix until the dough barely clings together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze. Use within 12 months. Each roll makes 1 double or 2 single pie crusts. To use dough take it out of freezer and let it thaw.  Divide dough into 2 balls. Roll dough to desired thickness on lightly floured countertop. Place dough in pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust preheat oven to 425. Bake 10 to 15 minutes, until very lightly browned.