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Spry Pie Crust

Spry Pie Crust
By Lisa Jordan on Saturday, September 21, 2013 at 11:14am

3/4 cup, plus 2 tablespoons Spry (or any vegetable shortening)
1/4 cup boiling water
1 tablespoon milk
2-1/4 cups all purpose flour
1 teaspoon salt
Put shortening in a bowl, add boiling water and milk. Beat the mixture with a big fork (meat fork), until smooth and fluffy. Put the flour and salt into mixture. Stir, with round the bowl strokes, until the dough clings together and “cleans” the bowl.
Form dough into 2 smooth balls, place dough on lightly floured surface.
Put one of the dough balls, lightly dusted with flour, in between two pieces of waxed paper, a little bigger than you want the flour to roll out on… Now use a rolling pin and roll the flour out (1/8″ thick) to fit the pie pan. Peel the top piece of waxed paper off, place the pie crust over the pan, and carefully slip the pie crust over the pan and when in position in the pan, carefully peel the waxed paper off.
Now trim off the extra crust to the edge of the pan, put aside. Now put in your desired filling, then repeat the other dough ball process, and place it on top of your filling, and trim the crust around the edges as you desire, with a fork or flute/shape with your fingers and thumbs.

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