Water-Whip Pie Crust - cooking recipe

Ingredients

3/4 c. homogenized Spry shortening
1/4 c. boiling water
1 Tbsp. milk
2 c. all-purpose flour, sifted
1 tsp. salt

Preparation

Place shortening in medium sized mixing bowl.
Add boiling water and milk and break up shortening with fork.
Tilt bowl and with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
Sift flour and salt together onto shortening mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and cleans the bowl.
Pick up and work into a flat, round ball.
The dough is now ready to roll, either between waxed paper or on pastry cloth or lightly floured board.
Makes enough pastry for a 9-inch (2-crust) pie.