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!