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Water-Whip Pie Crust Recipe

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This recipe for Water-Whip Pie Crust, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teddy Colton
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. less 1 tbsp. shortening (like Crisco)
3 tbsp. boiling water
1 t. milk
1 1/4 c. all-purpose flour
1/2 t. salt

Directions:
Directions:
Put shortening in medium-sized bowl. Add boiling water and milk and break up shortening with fork. Tilt bowl and with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted...sift flour and salt together onto whipped mixture. Stir quickly, with round-the -bowl strokes, into a dough that clings together and "cleans" the bowl...Pick up and work into a smooth dough; shape into a flat round...Put dough between two 12" squares of waxed paper and roll lightly into a circle about size of paper. Peel off top paper, place pastry in 9" pie pan, pastry next to pan. Carefully remove paper. Fit pastry into pan, trim and flute edge. Prick shell all over with fork...Bake in very hot oven (450 F) 14-19 minutes.
Can double recipe for two-crust pie-do not prick shell, but cut slits in top crust.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min.

 

 

 

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