Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 1 9" pie crust
- 1/2 cup solid vegetable shortening PLUS 6 tablespoons shortening
- 1/4 cup hot water
- 1 tablespoon milk
- 2-1/4 cups all purpose flour
- 1/2 teaspoon salt
Place shortening in large bowl. Pour hot water and milk over the shortening. With a dinner fork, break up the shortening. Tilt bowl and beat quickly until the mixture looks like whipped cream (this will take 3-5 minutes).
Pour flour and salt over shortening mixture and beat well with the fork, forming a dough that cleans the bowl.
Divide the pie crust dough into two parts and roll out between two sheets of waxed paper. Fit into pie shell and use as directed in recipe. Makes enough pastry for a filled 2 crust 8" or 9" pie.
To bake a single pie crust to be filled with an unbaked filling, line the pie crust with foil and pie weights (or dried beans), OR prick it with a fork. Bake in a preheated 375 degrees F. oven for 13 minutes for the lined pie crust, then remove the foil and weights and bake for 7-13 minutes longer until the crust is light golden brown in spots. For pricked pie crust, bake for 20-25 minutes, pricking again halfway through baking time if the crust starts to puff up. Cool completely and fill.