Water Whip Pie Crust – a delicious recipe with Shortening, Milk, Salt, u00bc, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Combine shortening, milk and salt in a mixing bowl and mix to kind of flatten out the shortening in the bowl. Add boiling water and gently begin mixing to combine with a fork. When the mixture is softened, I usually use a wire whip and whip the mixture until all of the water and milk are absorbed. Add the flour and mix into a ball.", "Divide the dough into two balls and roll between two sheets of waxed paper. Pull top sheet of waxed paper off and flip the rolled out dough over into a 8-9"" pie pan. Pull off the remaining bottom sheet of waxed paper and flute the edges of crust.", "Bake at 375 degrees for 20 - 30 minutes or until golden brown. Makes two single crusts."]
356
kcal
Calories
16
g
Fat
46
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3/4 cups Crisco Shortening, 2 Tablespoons Milk, 1 teaspoon Salt, 1/4 cups Boiling Water, and more.
Yes, Water Whip Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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