perfect pie crust (everytime!)
(1 RATING)
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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prep time
20 Min
cook time
method
Bake
yield
1 9 inch pie shell
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)
How To Make perfect pie crust (everytime!)
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Step 1Sift flour and salt into medium size bowl.
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Step 2Cut in shortening with a pastry cutter or fork.
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Step 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.
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Step 4Let rest and cool in the refrigerator for about 15 minutes.
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Step 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.
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Step 6Fill and bake per your pie directions. This pie crust is rich and flaky. Perfect every time!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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