My Grandma Platt taught me how to make the perfect pie crust. No matter the humidity, how much you roll it out, or the temperature, it always comes out perfect and makes a wonderful flaky crust. I use it to make all my pies including the ones I sell at the local farmers market.

Becky

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Recipe Summary

prep:
10 mins
additional:
5 mins
total:
15 mins
Servings:
8
Yield:
1 double-crust pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix milk and vinegar together in a small bowl. Let sit until milk curdles, about 5 minutes.

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  • Combine flour, shortening, and salt in a large bowl; mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Stir in milk mixture until dough comes together.

  • Roll dough on a floured work surface using a floured rolling pin.

Nutrition Facts

405 calories; protein 5.3g 11% DV; carbohydrates 36.5g 12% DV; fat 26.4g 41% DV; cholesterol 1.2mg; sodium 297.9mg 12% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2019
Perfect crust! Very easy to roll out and form! I used this for my Thanksgiving pumpkin pie! Very yummy! Read More