my mom’s flaky pie crust

  • Slowly add milk to the flour.
    3

    Add 1/4 cup of milk a little at a time. Sometimes you will use the full 1/2 cup of milk, and sometimes not depending on the time of year and humidity.
    • 2 c
      all-purpose flour
    • 1 c
      Crisco shortening (or butter flavor shortening if you prefer)
    • 1/4 – 1/2 c
      cold milk, cream, or half n half
    • 1 tsp
      salt
    • 1 tsp
      granulated sugar
  • Mixing until dough comes together.
    4

    With a large fork (I like to use a large serving fork for example) stir until it “comes together” and STOP! Over-mixing is what causes a tough dough.
    • 2 c
      all-purpose flour
    • 1 c
      Crisco shortening (or butter flavor shortening if you prefer)
    • 1/4 – 1/2 c
      cold milk, cream, or half n half
    • 1 tsp
      salt
    • 1 tsp
      granulated sugar
  • Dough rolled into a ball and covered in plastic wrap.
    5

    With floured hands, form a dough ball then flatten it a bit into a disc. Wrap in plastic wrap and set in the fridge for about 20-30 minutes to rest. This allows the dough to relax and makes it easier to roll.
    • 2 c
      all-purpose flour
    • 1 c
      Crisco shortening (or butter flavor shortening if you prefer)
    • 1/4 – 1/2 c
      cold milk, cream, or half n half
    • 1 tsp
      salt
    • 1 tsp
      granulated sugar
Rolling the dough on a floured surface.
6

During the last 10 minutes of resting, preheat the oven to 350 F degrees. When ready, on a well-floured surface (you can use less flour if you have one of those pastry discs with a pastry cover on it), roll the dough out to whatever shape you need it for the pan or pie plate you are using.