Best Pie Crust Recipe I Have Found4 Cups Flour
2 Cups Lard or GOOD Shortening
1 Cup Milk
1 teaspoon salt
Mix flour, shortening and salt until totally mixed ( no lumps) Add the milk all at once and mix totally. Roll in balls and roll out immediately or can be placed in the fridge for 2 to 3 weeks. dough can also be froze in plastic bags for when needed.
This is a light crust and very soft. I roll it about 1/4 inch thick on a well floured flour sack towel.
4 comments:
Your pies always look and taste wonderful.
I will be using my favorite recipe this year. You start by buying a box of pillsbury ready made pie crust. The end.
Have a wonderful Thanksgiving. Hug everyone for me. Love your guts!
I'm not very good at pie crusts. I'll have to try this recipe. Unfortunately I just took my pies out of the oven before I read your post. Have a peaceful and happy Thanksgiving. Mimi
I used to make my own crusts as well. My grandma complimented me on the crust. But now a days, either Aunt Marie or Mrs Smith come to the house...
Happy Thanksgiving.
love,
judy/ray
I agree with the "good" shortening. I once got the cheap kind - never again. You have to have Crisco or nothing. And I love the way milk makes pies so flaky and yummy. And it makes pie crust DOUGH yummy. I could eat pie crust dough all day long...
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