Mother'S Best Ever Pie Crust - cooking recipe

Ingredients

3/4 c. Crisco
1 Tbsp. milk
1/4 c. boiling water
1 tsp. salt
2 c. sifted all-purpose flour

Preparation

Cream the Crisco, milk and water until all liquid is gone. You can do this by hand or with electric mixer, but be careful not to spill liquid.
Add flour and salt, then mix well with hands. Divide into 2 equal pieces. This is a wetter dough than most people are used to, so I recommend using waxed paper to roll out dough, then transfer to pie pans, first removing top layer of waxed paper.
Flip dough so the sticky side will be resting in your palm.
Fit to your pie pan, then very gently remove remaining waxed paper.
Roll edges and crimp or press with fork tines. Makes enough for 1 double crust or 2 shells.