Water Whipped Pie Crust

In honor of Berry Day and the Berry Pie contest, here’s a reprint of Sandy Venzie’s super easy pie crust recipe.  She did a demo at the Market last fall.

3/4 cup vegetable shortening or if you prefer: 1/2 cup shortening plus 1/4 cup butter

1/4 cup boilingwater

1 tablespoon milk (or wine, juice,water)

2 cups flour

1/2 teaspoon salt

Put shortening in a bowl and cover with the boiling water and milk.  Break up the fat with a fork.  Tilt the bowl and beatwith the fork until smooth and soft peaks form-like whip cream. Sift in the flour and mix quickly with round the bowl strokes until a dough forms that pulls away from the bowl.  Remove from bowl and pat into a flat round.  Refridgerate for 1/2 hour to 3 days.Divide in half and roll out.  Good luck at the pie contest!