This recipe for Stir and Roll Pie Crust, by Sylvia deFranza, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sift flour and salt together after measuring. Pour milk and oil into the same measuring cup. Don't stir. Pour into well in flour mixture and stir until it balls up. Roll out between 2 sheets of wax paper. Makes 2 crusts. Bake at 425 º F. for 12 -15 minutes or fill with your favorite pie filling and follow baking instructions
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