Make ahead easy pie crust (makes 20 pie crusts)

5 lbs. all purpose flour (can substitute 1/2 of flour with whole wheat pastry flour)
2 lbs. butter (very cold)
2 cups oil
2 Tbs. salt
3 cups cold water
extra flour

Run all butter sticks (cold) through food processor with grater attachment.

Add to flour in a big container, making sure pieces do not stick together.

Flour and butter mixture should look like this when fully incorporated.

Add salt, oil and water. Mix with hands.

It should look like this when ready.

Do not handle too much.

Divide into about 20 balls of dough.

Wrap each one on a piece of plastic wrap.

Then wrap also in foil. Freeze.

Thaw. Roll out in plenty of flour to a circle larger than pie plate.

Trim long edges to about an inch beyond edge of pan.

Fold all edges under.

Make a design in edge with fork or fingers.

If pre-baking crust for a cream pie, pierce all over with a fork to prevent bubbling.

For pumpkin pie, leave as is.

Take foil that you wrapped crust ball in and cut into 3 long strips (reusing).

Use them to cover edge of crust so it will not burn before filling is baked.