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:Pie Crust #6, hot water




Source of Recipe


.
from Good Housekeeping Cookbook 1972

It's really hard to ruin this pastry. It makes the most tender crust you've ever tasted! This recipe works best if you use the waxed paper method for rolling out the dough.

:Pie Crust #6, hot water

1 c. minus 2 tbsp. shortening
1/4 c. hot water
1 tbsp. milk
2 1/4 c. flour
1/2 tsp. salt

Place the shortening in a large bowl.
Pour the hot water and then the milk over the shortening.
With a dinner fork, break up the shortening.
Beat quickly until the mixture looks like whipped cream.
Pour the flour and salt over whipped mixture and beat well with the fork, forming a dough that cleans the bowl.
Divide into two parts and roll out between two sheets of waxed paper.
Fit into 2 crust 8 inch or 9 inch pies.