Perfect Pie Crust (everytime!) Recipe

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Perfect Pie Crust (Everytime!)

Elizabeth Sharp

By
@blibbyb

This is from the Methodist Temple Cook Book (1970)Russellville, KY. The recipe is from the Shakers. I have used it for 40 years now. I believe the "secret" is using milk, not ice water, as most recipes state. Some of the best cooks I know have asked for this recipe and it never fails.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
1 9 inch pie shell
Prep:
20 Min
Method:
Bake

Ingredients

1 1/3 cup all purpose flour, sifted (i use gold medal)
1/2 teaspoon salt
1/2 cup vegetable shortening (i use walmart brand as crisco is not the same as it was years ago)
approx 5 tablespoons whole milk (less than whole milk will not taste as rich)

Step-By-Step

1Sift flour and salt into medium size bowl.

2Cut in shortening with a pastry cutter or fork.

3Add the milk (do not use iced water) Stir quickly into a ball. Pat dough together with hands until combined but try to handle as little as possible.

4Let rest and cool in the refrigerator for about 15 minutes.

5Roll out between two pieces of waxed paper.
Remove top piece of waxed paper and invert onto pie plate. Peel last of waxed paper off. Arrange and crimp edge being careful not to stretch the dough.

6Fill and bake per your pie directions.
This pie crust is rich and flaky. Perfect every time!

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American