Water-Whip Pie Crust

Jeanne Gliddon

By
@jgliddon45

Here is another favorite recipe from A Women's Paradise of recipes by the Associated Women For Pepperdine College cookbook that was published in 1962. This pie crust is so quick and easy and very flaky. I have been making it for years and know that once you give it a try then you will love it too!


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Comments:

Serves:

2 9-inch Pie Crusts

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

3/4 c
shortening
1 Tbsp
milk
1/4 c
boiling water
1 tsp
salt
2 c
sifted, all purpose flour

Directions Step-By-Step

1
Put shortening in mixing bowl, pour boiling water and milk over it.
2
Break up shortening, whip with fork or pie blender till mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
3
Stir flour and salt into mixture.
4
Stir quickly with around the bowl strokes until it cleans the bowl.
5
Divide dough in half, roll out for bottom and top crust or freeze for future use.
6
For pre-baked pies, prick with a fork and bake 10 to 12 min. @ 450 while watching closley to prevent over baking. If making an apple, peach, pumpkin, etc., bake according to pie recipes directions.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids