Water Whip Pie Crust: The Forgotten Recipe My Grandma Swore By

1. Place shortening in a medium bowl. Pour boiling water and milk over the shortening. Break up shortening in a few smaller pieces with a fork. Beat with an electric mixer until the mixture resembles whipped cream and holds soft peaks. Sprinkle flour and salt over the mixture. Stir until the mixture cleans the sides of the bowl.

2. On a clean work surface, knead the mixture a few strokes until it comes together. Divide in half. Shape each half into a disc. Wrap in plastic wrap and chill 30 minutes.

3. Roll each portion between sheets of waxed paper or parchment paper. Use as directed in recipes.

How to Bake a Water Whip Pie Crust

Preheat oven to 450ºF. Prepare as directed, except prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool on a wire rack.