Pie Crust
1 double crust, or 2 crusts.
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 Mennonite Church Cookbook [Iowa], pg 157 • submitted by Rachel Roth, Judy Roth, Irene Bachman