Yield

About 11 cups.

1 pound (2 1/3 cups) Swift'ning.

7 cups sifted flour.

1 tablespoon salt (3 teaspoons)

Sift flour with salt. Cut in Swift'ning, using a pastry blender, fork, two knives, or the finger tips until the mixture is the consistency of coarse cornmeal. Store in a covered container in the refrigerator. For one 8-inch deep pie crust use 1 cup Pastry Mix and 2 tablespoons water. Sprinkle water over flour mixture gradually, blending to form a stiff dough. Shape into ball. Turn onto lightly floured board. Knead twice to blend thoroughly. Let stand 20 minutes. Roll out to fit pan. For two 8-inch deep pie crusts use 2 cups Pastry Mix and 3 to 5 tablespoons water.