It doesn’t matter where my mom takes one of her pies, she receives compliments on her light flaky pie crusts. You never see the crust still sitting on the plate when someone eats a slice of her pie! This is a versatile crust recipe and can be used for more than just pies.
When I was learning to make the crust, I would practice with Mom’s recipe, cut the dough into strips, sprinkle with cinnamon/sugar, bake, and eat. I have added lemon zest when making a lemon pie and cinnamon for an apple pie. If using the crust for chicken pot pie, you can use stock/broth for the liquid.
Blue Ribbon Recipe
An old-fashioned pie crust recipe just like Grandma used to make. What makes this recipe slightly different is using cold milk instead of water. This flaky crust will be perfect for any holiday pie filling. We found it was just the right amount of dough for two shallow 9-inch pies.
