Food
PIE CRUST
By Yankee Magazine|Feb 18 2006|
This recipe was given to my wife from her aunt Callie who used to make the best pies I ever tasted.
Yield
Two 9-inch pie crusts
Ingredients
2 cups flour
1 cup shortening
1/2 teaspoon salt
1/2 cup milk
1-1/2 teaspoon of vinegar
Instructions
Mix flour, shortening, and salt in large bowl until it is the texture of corn meal. Then add milk and very importantly add vinegar, mix thoroughly.
Leftover dough will keep for weeks refrigerated in a closed container.
