Pie Shells

1. 1

   Add 3 to 4 tablespoons of cold milk or just enough to stick dough together for rolling out consistency.

2. 2

   Roll out on floured waxed paper until crust is about 1/2 to 3/4 inch larger than pie pan.

3. 3

   Turn pan over crust; flip over.

4. 4

   Peel off paper.

5. 5

   Turn under edge to be even with pie pan.

6. 6

   Fill in any holes.

7. 7

   Flute with fingers.

No additional tips available.