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water-whip pie crust

(1 rating)
jgliddon45 avatar
Recipe by
Jeanne Gliddon
@jgliddon45
Los Banos, CA

Here is another favorite recipe from A Women's Paradise of recipes by the Associated Women For Pepperdine College cookbook that was published in 1962. This pie crust is so quick and easy and very flaky. I have been making it for years and know that once you give it a try then you will love it too!

(1 rating)
yield 2 9-inch Pie Crusts
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For water-whip pie crust

  • 3/4 c
    shortening
  • 1 Tbsp
    milk
  • 1/4 c
    boiling water
  • 1 tsp
    salt
  • 2 c
    sifted, all purpose flour

How To Make water-whip pie crust

  • 1
    Put shortening in mixing bowl, pour boiling water and milk over it.
  • 2
    Break up shortening, whip with fork or pie blender till mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
  • 3
    Stir flour and salt into mixture.
  • 4
    Stir quickly with around the bowl strokes until it cleans the bowl.
  • Water-Whip Pie Crust
    5
    Divide dough in half, roll out for bottom and top crust or freeze for future use.
  • Water-Whip Pie Crust
    6
    For pre-baked pies, prick with a fork and bake 10 to 12 min. @ 450 while watching closley to prevent over baking. If making an apple, peach, pumpkin, etc., bake according to pie recipes directions.
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