Pie Crust

1 cn Cold, clear pop (7up,
-Sprite, Gingerale etc)
1 lb Shortening
5 c Flour (up to 6)
1 ts Salt

Here’s a no fail pie crust recipe. Makes 3 to 4 pies and can be stored in
fridge/freezer.

Combine flour & salt in very large bowl. Using a pastry blender; cut in
shortening and combine together. Add can of “cold” pop and mix in until
mixture is crumbly but not fine or overmixed. Roll out as needed for pie
crusts or tarts. You can divide dough into 3 or 4 balls, wrap in saran
wrap, store in fridge for up to 1 week, or freezer(in freezer bag) for 1
month.
Yields
1 Servings