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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


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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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