Total Calories: 156
Cut seven 12-inch squares of plastic wrap and heavy duty foil set aside.
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles cornmeal in texture. Add 1-1/4 cups cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Add additional water, 1 tablespoon at a time, if necessary.
Divide dough into 7 portions (6 if for 10-inch pie plate). Flatten each ball slightly. Wrap each flattened ball in 1 piece of plastic wrap. Then wrap airtight in the foil.
Label and store in freezer. Use within 10 months.
For pie crust:
Thaw pie dough. On a floured surface, roll dough to an 11-inch circle. Dough will be thin. Fit dough into pie plate without stretching. Trim and flute edge. For shell, prick bottom and sides with fork. Bake in preheated 400° F. oven for 10-12 minutes or until lightly browned. Or add filling and bake according to pie directions. For double-crust pie, don't prick crust.
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