Water-Whip Pie Crust

1. 1

   Place shortening in medium sized mixing bowl.

2. 2

   Add boiling water and milk and break up shortening with fork.

3. 3

   Tilt bowl and with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.

4. 4

   Sift flour and salt together onto shortening mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and cleans the bowl.

5. 5

   Pick up and work into a flat, round ball.

6. 6

   The dough is now ready to roll, either between waxed paper or on pastry cloth or lightly floured board.

7. 7

   Makes enough pastry for a 9-inch (2-crust) pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.