Water Whip Pie Shell
List of Ingredients
1/2 cup less 1 T. shortening
3 T. boiling water
1 t. milk
1-1/4 cups flour
1/2 t. saltRecipe
*** Trust me on this one... this is the easiest pie-crust recipe you'll find. Also, it's flaky and tasty! My Mom has used it for years...as have I.
(makes one 9" pie crust... double recipe for two crust pie)
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Measure: the SHORTENING into a mixing bowl.
Add: BOILING WATER, MILK, AND SALT.
Stir with a fork or whisk until light and fluffy... and mixed. Should only take a minute.
Add: FLOUR.
Stir with fork only until flour is moistened and mixture can be formed into a soft ball.
*Roll out to fit your pie plate.
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* I always roll out my pie crusts between two sheets of waxed paper, as my Mom did. Try it... maybe you'll like it! Just moisten the surface of you bread board with a little water. Place first sheet of waxed paper on the board and the moistened surface will hold it in place. Place the ball of dough in the middle of the paper sheet. Put the other sheet on top and lightly press the ball between them to flatten it a bit. Then use your rolling pin to roll it out into the desired size circle. Gently remove the top sheet of waxed paper, lift the bottom sheet with the crust intact and turn in upside down over your pie plate. Position it in the plate a bit and remove the sheet of waxed paper by tearing it off in strips. Then you can use a knife to cut off the excess and finish the edges to your liking (or put in your filling and add a top crust...).
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