2 Crust Pie Crust
- 3/4 cup shortening
- 1/3 cup boiling water
- 1 tsp. salt
- 2 Tbsp. milk
- 2 cups flour
Put shortening in a bowl and add hot water. Stir. Add milk and salt. Stir in flour. Divide in half and roll out each half to fit a pie pan.
Bake according to direction for pie.
Yield: 1 double crust
NOTE: Divide in half for a single crust pie.
By Dorothy Bayes from Sardis, OH
By guest (Guest Post) Flag
July 20, 20060 found this helpful
I have used this crust receipe for years and it never fails as long as your shortening is all vegetable shortening. I have made several pies at once too and no failures. Mary Ann
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