Pie Crust

6 Cups Flour
3/4 teaspoon Salt
3 Cups Shortening
1 Cup Water
3 Eggs
1 Tablespoon Vinegar

Mix with beater; flour, salt and shortening.

In a 2 cup measuring cup mix with beater; water, eggs and vinegar. Add liquid to flour mixture and combine well. If to sticky add flour a little bit at a time.

Form into fist size balls. Roll out on floured surface. Put in pie tin, prick crust with fork tines. Bake at 350 for 15-18 minutes. For best results put a cheese cloth on top of pie crust and then fill with dried beans when there is three minutes left remove beans and cheese cloth.

Fill with your favorite pie recipe, quiche, tart, chicken pot pie.

The remaining dough balls can be frozen(up to six months) or refrigerated(up to three weeks). When ready to use put on counter and let the balls thaw. Use when they are just colder than room temperature.