Barbara, a good rule of thumb for bulk dough is this (you'll need a scale): for every inch of a pan's diameter, you need 1 ounce of dough. Add 2 to 3 more ounces for the sides and edge. So for a 9" pie pan, you need 11 to 12 ounces of dough. The dough recipe with 6 cups of flour and a pound of shortening is going to weigh about 4 pounds, so you could expect to get 4 pies from it safely. Susan

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