water whipped baked pastry shell

3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
2 cups all purpose flour
1 teaspoon salt

Place first 3 ingredients in a small, deep mixing bowl; beat at medium speed with an electric mixer until light and fluffy and liquid is incorporated into mixture. Add flour and salt; beat at lowest speed until all dry ingredients are moistened. Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill at least four hours. Remove one dough portion from refrigerator. Place between 2 pieces of wax paper. Roll out to a 12-inch circle. Carefully peel one piece of wax paper from dough; invert dough into a 9-inch pie plate. Remove remaining wax paper carefully; fit dough in pie plate and flute edges. Prick bottom and sides of pastry with fork. Repeat procedure with remaining dough, if desired. Dough may be stored in the refrigerator for up to one week. Bake pastry at 350 for 18 minutes or until lightly browned. From September, 1995 Southern Living magazine.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s