Never Fail Pie Crust

October 19, 2017


5 cups pastry flour

1 cup butter

1 cup shortening or lard

1 teaspoon salt

2 egg yolks

1 cup milk



Blend the flour, butter, shortening, and salt in a bowl. (A pastry cutter helps blend this mixture well.) Put the 2 egg yolks in a 1-cup measuring cup and fill the cup with cold milk. Mix the milk and eggs in with the flour. Can be rolled and re-rolled. Will not get tough. 


Makes 4-5 crusts. 


Recipe courtesy of my mother-in-law who catered many events of significance in our area. Look for her "Cushaw Squash Pie" recipe in my blog, too. 

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