Mother'S Best Ever Pie Crust

1. 1

   Cream the Crisco, milk and water until all liquid is gone. You can do this by hand or with electric mixer, but be careful not to spill liquid.

2. 2

   Add flour and salt, then mix well with hands. Divide into 2 equal pieces. This is a wetter dough than most people are used to, so I recommend using waxed paper to roll out dough, then transfer to pie pans, first removing top layer of waxed paper.

3. 3

   Flip dough so the sticky side will be resting in your palm.

4. 4

   Fit to your pie pan, then very gently remove remaining waxed paper.

5. 5

   Roll edges and crimp or press with fork tines. Makes enough for 1 double crust or 2 shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.