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Sennebec Pie Crust

Ingredients & Directions


1 1/2 c Flour
1 tb Sugar
2 ts Corn starch
1 ts Salt
1/2 c Shortening
2 tb Shortening
4 tb Skim milk, cold (up to 7 T)

: Combine dry ingredients and cut in shortening to a coarse
meal. Slowly add milk, tossing until dough barely comes together.
Chill for 1/2 hour. Divide in half. Roll out bottom and put in 9″
pie pan, adding scraps to the rest of the dough. Roll out second
crust, spread lightly with shortening, and fold in half. Roll again
to fil on top of pie pan. Fill with filling od choice, top, seal and
bake.

Paraphrased from Yankee, June, 1995
Yields
2 crusts

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