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Very nice light crust
Make and share this 100 Year Old Pie Crust recipe from Food.com.
- Mix first 3 ingredients plus salt until crumbly.
- Add milk until mixed into dough.
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!