pieYears ago a good friend shared her pie crust recipe with me. It must be one of the best and easiest pie crusts I have ever made. It is quick, NOT crumbly, and rolls-out beautifully between 2 sheets of either wax or parchment paper.

Makes 1 double crust pie. {Also freezes, raw in pie plate, very well}


Spry’s Water-Whip Pastry (circa 1960)

3/4 cup Crisco Shortening + 2T. (Recipe originally used Spry)
1/4 Cup Boiling water
2t. Milk, warm — never cold
2-1/4 cup Flour + 1t. Salt

Combine flour and salt. In large (not huge) bowl, place shortening then quickly whip in water and milk using large fork or whisk. Stir in flour thoroughly. Use immediately. In whipped mixture, liquid should be completely incorporated.

Happy Thanksgiving preparations,