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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 Post)
07/20/2006
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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