“Extremely flaky crust with little hassle.” - by Ruth McDunn
Ingredients
Adjust Servings
Original recipe yields 1 double crust
Directions
- Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
- In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.
Nutrition
Amount Per Serving (8 total)
- Calories
- 285 cal
- 14%
- Fat
- 19.6 g
- 30%
- Carbs
- 23.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I was a little skeptical about this recipe, but was looking for a quick pie crust. It was easy and very tender and flaky. If you are using deep dish pie plates, you won't get two crusts out of it...." See more"
Baking Nana
"Easy? Not really - this was really soft, fragile dough to work with, even after chilling. It tasted fine - it just wasn't any easier than regular pie crust - in fact it was harder to work with. A ..." See morenovel idea though. It just goes to show you there is more than one method for making pie crust. Thanks."
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