Prep 5 mins
Cook 0 mins
My DM gave this recipe to me years ago, and I have used nothing else since. Very easy to work with.
- Mix milk and vinegar together, and set aside.
- Mix flour and salt.
- Cut in shortening with fork.
- Add milk and vinegar.
I followed the recipe exactly and it was tough even though I handled as little as possible.
All I could taste was vinegar and it took away from the pumpkin pie I made it with. I will keep looking for a good crust recipe, specifically one without vinegar!
This didn't fail me either, Aunt Paula! I've made this twice now; once to make jam tarts, and once to make an apple pie. (see photos.) I refrigerated the dough overnight, then took it out of the refrigerator about 10 minutes before using it. For the jam tarts, I pressed the dough into ungreased muffin tins, and the tarts were easy to remove when baked. For the apple pie, I found the dough very easy to roll out. I folded the edges of the dough inwards before placing inside the pie plate, then I gently unfolded it. There were no cracks or tears, and the dough was a dream to work with! The crust was flaky and tender. I recommend this to anyone who is looking for a trouble-free pie crust recipe!
Very good. Flaky, with wonderful texture. I chose it because I am not very good with baking from scratch and it worked wonderful. I will use it again.