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Freeze and Bake Pie Crust

1 1/2 cups vegetable shortening
4 cups all-purpose flour
2 teaspoons salt
2/3 cup water
1 package aluminum foil

1. Cut shortening into flour and salt until the particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork until the flour is moistened.
2. Gather the pastry into a ball; shape into a flattened round on a lightly floured surface. Divide into 4 parts.
3. Roll each into circles that are 2-inches larger than an inverted pie plate, that is, 9-inches in diameter. Stack the circles, placing wax paper between each, on a baking sheet. Freeze uncovered for 1 hour. Wrap the stack in aluminum foil, label, and return to the freezer. Freeze on a flat surface for up to 2 months.

Makes 4 pie crusts.