100 Year Old Pie Crust

Submitted by Chef assig

"Very nice light crust"

 

• Ready In: 15mins
• Ingredients: 5
• Yields: 1-2 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

1. Mix first 3 ingredients plus salt until crumbly.
2. Add milk until mixed into dough.

Reviews

[Honeywine]

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.

 

[under12parsecs]

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!

 

[Ginger Rose]

I usually always manage to make my pastry go hard and brittle but this worked out really well - it was nice and soft!

 

[zandrarose]

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!