Water Whip Pie Crust

Combine shortening, milk and salt in a mixing bowl and mix to kind of flatten out the shortening in the bowl. Add boiling water and gently begin mixing to combine with a fork. When the mixture is softened, I usually use a wire whip and whip the mixture until all of the water and milk are absorbed. Add the flour and mix into a ball.

Divide the dough into two balls and roll between two sheets of waxed paper. Pull top sheet of waxed paper off and flip the rolled out dough over into a 8-9″ pie pan. Pull off the remaining bottom sheet of waxed paper and flute the edges of crust.

Bake at 375 degrees for 20 – 30 minutes or until golden brown. Makes two single crusts.