water-whip pie crust

Name: Water-Whip Pie Crust
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 3/4 cup(s) shortening; 1 tablespoon(s) milk; 1/4 cup(s) boiling water; 1 teaspoon(s) salt; 2 cup(s) sifted, all purpose flour

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115 Pinches 6 Photos

Jeanne Gliddon

Los Banos, CA

Updated on Aug 10, 2013

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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prep time 10 Min

cook time 15 Min

method Bake

yield 2 9-inch Pie Crusts

Ingredients

3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
1 teaspoon salt
2 cups sifted, all purpose flour

How To Make water-whip pie crust

Step 1

Put shortening in mixing bowl, pour boiling water and milk over it.

Step 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.
Step 3

Stir flour and salt into mixture.
Step 4

Stir quickly with around the bowl strokes until it cleans the bowl.
Step 5

Divide dough in half, roll out for bottom and top crust or freeze for future use.
Step 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.
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