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Nancy's Kitchen - Tried and Tested Recipes
Water Whip Pie Crust

This may be the recipe that Bev Tulsa requested in the 6/20 newsletter. Shared it in a 12/08 newsletter.
Robbie IN

Water Whip Pie Crust

3/4 cup Homogenized Spry or Crisco Shortening
1/4 cup boiling water
1 tablespoon milk
2 cups sifted all-purpose flour
1 teaspoon salt

Put Spry in medium sized mixing bowl. Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with a fork whip the bowl mixture till smooth and thick like whipped cream and holds soft peaks when fork is lifted. Sift dry ingredients and sprinkle over the mixture. Stir quickly, with round the bowl strokes, into the dough that clings together and cleans the side of the bowl.

Pick up and work into a smooth dough ball. Shape into a flat round. Being soft and pliable. "Water-Whip" pastry is especially suited to rolling the easy new waxed paper way. Or use a floured pastry cloth.
Makes 2 (9 inch) pie crusts

Source: Page 10 - SPRY 20th Anniversary Cookbook
NOTE: I used a mixer to combine the shortening and water/milk mixture.


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