100 Year Old Pie Crust
"Very nice light crust"
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
1 singel-double crust
- Serves:
- 2
ingredients
- 2 1⁄2 cups flour
- 1 cup shortening
- 1 tablespoon vinegar
- 1⁄2 cup milk
- 1 dash salt
directions
- Mix first 3 ingredients plus salt until crumbly.
- Add milk until mixed into dough.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Soft, tender crust, but a pain to try to roll. I finally gave up and pressed it into place by hand. That's definitely my suggestion! I'd use it again though. -
I've never made a pie crust using milk before. This was a wonderfully tender crust and had good flavor. I also had trouble rolling it out, but it patted into the tin nicely and tasted fantastic, so no complaints here! -
I usually always manage to make my pastry go hard and brittle but this worked out really well - it was nice and soft! -
Love this recipe! Perfect with the Amish sugar cream pie. If you roll the dough between two sheets of wax paper it works like a dream! Not only do you not have any flour mess but it’s so stress free! After you roll it to size peel off the top piece of wax paper, grab the corners of the bottom piece and turn upside down (crust will still be attached) to your pie plate. Then carefully peel off the paper leaving the crust in place. Magic!
RECIPE SUBMITTED BY
Mother of two that grew up in my mothers kitchen. Mostley baking, but enjoy cooking just as much. They always say a way to a mans heart is through his stomach, well it worked for me !!!! Everyone that knows me is always putting in requests for baked goods. Even adult themed cakes!.
