Christie's Pie Dough

For those of you who have struggled with pie dough...here's the perfect recipe. I got this from a friend in California a few years ago and I've never found one I like better than this. It turns out perfect for me every time. I figured with the holidays approaching and pie baking time right around the corner, this little gem might come in handy for ya.

Christie's Pie Dough

2 cups flour
1 cup butter flavored Crisco
¾ teaspoon salt
1/3 cup milk

Cut shortening into 1 and 2/3’s cup of flour and the salt until mixture looks crumbly. Mix 1/3 cup milk and remaining 1/3 cup flour into a paste and mix into flour/shortening mixture. Combine until it comes together but do not overmix as the dough will be tough.  Gather into a round and wrap in plastic and chill for at least 30 minutes. Roll out to desired size and place in pie plate.

This dough makes one large pie shell or can be cut in half to make two small pie shells.

This dough freezes very well and can be doubled easily.

This is all you need to 

make the best pie dough ever.

The shortening and 1 and 2/3's cups 

of flour getting to know each other.

The remaining 1/3 cup flour 

and the milk getting chummy.

Everyone getting to know each other.

Here's everything all combined 

and ready to be chilled.

Our little dough ball. The recipe 

makes 2 about this size.

I roll mine out between sheets of 

plastic wrap. It makes it easier for 

me to put the dough in the pie plate.

Here's the dough almost ready for an apple pie.

And this crust I baked for a coconut cream pie.