Pie Crust

llrothFamily WR, Lynn, recipes Leave a Comment

When I started making shoo fly pies, I asked Mom what pie crust recipe was good to use.  This is the one she gave me.  The oil in it makes it nicely pliable and easy to work with.

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Pie Crust

1 double crust, or 2 crusts.
Course Dessert
Cuisine Roth, WR
Servings 2 crusts

Ingredients

  • 3 c flour
  • 1 c shortening
  • 1/4 c milk
  • 1/4 c water
  • 1/4 c oil
  • 1 dash salt

Instructions

  • Sift flour & salt into mixing bowl.
  • Cut in shortening until shortening mixture is pea sized.
  • Combine milk, water and oil. Add to dough.
  • Mix until dough stays together in a ball. Do not over mix. Divide into halves. Chill in fridge.
  • Roll out and put in pie pans. Makes two 10" pie crusts.

Notes

Roll out while cold, before shortening softens.
from the orange Sugar Creek Cookbook [Iowa], pg 157   •   submitted by Rachel Roth, Judy Roth, Irene Bachman