Flaky Pie Crust

By Rita Landrum
@flgrammy42

I have heard all my life that when you make a pie crust, use the coldest water you can get and to carefully and gently use a fork to mix your ingredients. That way your crust won't become tough.

Well, I threw that myth out the window when I found this pie crust recipe. :o)

I found this recipe in a magazine and it was from a lady from my hometown. I found where she lived and went to visit her. She has passed away now, but I have used this wonderful recipe since 1995 and have thrown away all of my other pie crust recipes I have ever owned.

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

Makes 2 pie crusts

Method:

Bake

Ingredients

3/4 c: crisco shortening (i use butter crisco)
1 Tbsp: milk
1/4 c: boiling water
2 c: all-purpose flour
1 tsp: salt
1 Tbsp: sugar

How to Make Flaky Pie Crust

Step-by-Step

1Place first 3 ingredients in a deep mixing bowl; beat at medium speed with an electric mixer until fluffy and liquid is incorporated into mixture.
2Mix flour, salt and sugar; together and add to wet mixture. Beat at lowest speed until all dry ingredients are moistened.
3Divide dough in half; shape into balls, wrap in plastic and chill at least 2 hours.
4Remove from fridge and roll between two pieces of wax paper or plastic wrap.
5TIPS:
• This crust is so easy to patch when you find that you need to add a little more dough somewhere else in your pie pan. It blends so well.

• The recipe calls to leave it in the fridge at least 2 hours, but so many times I am in a hurry and I do well if I leave it in the fridge a half an hour. My pie crusts still work well.
(Great for Chicken Pot Pies too)