Water-Whip Pie Crust

Jeanne Gliddon


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!


★★★★★ 1 vote

2 9-inch Pie Crusts
10 Min
15 Min


How to Make Water-Whip Pie Crust


  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.

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About Water-Whip Pie Crust

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

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