Sure Fire Pie Crust (Adapted from Jan Taylor’s Recipe)

Makes 6 pie crusts

6  cups All-Purpose Flour
2 cups Whole Wheat Flour (Or a combination of both to equal 8 cups)
Start with 8 cups flours and if the dough seems too moist add a bit more flour.  You want a nice texture, not too moist and not too dry and stiff.  You’ll know it if you listen!
2T Sugar
4t Salt
2 cups shortening, Soybean or other Vegetable (100% Organic Expeller-pressed & non-hydrogenated)
1½ cups butter, unsalted

Use pastry cutter, two knives or your KitchenAid with dough hook to cut shortening and butter into flour mixture.

In a separate bowl whisk together the following:
1 cup water
2T white vinegar
2 eggs

Slowly combine the liquid portion until mixed. You still want to see a bit of the butter and fat chunks in there. Flour your hands to further mix dough.
Divide dough into thirds, wrap in saran and place in ziplock baggies. Refrigerate at least 2 hours before rolling. Dough can be frozen for up to three months.