3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
Place first 3 ingredients in a small, deep mixing bowl; beat at medium speed with an electric mixer until light and fluffy, and liquid is incorporated into mixture.
Add flour and salt; beat at lowest speed until all dry ingredients are moistened. Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill at least 4 hours.
Remove one dough portion from refrigerator. Place between 2 (12-inch-long) pieces of wax paper. Roll out to a 12-inch circle. Carefully peel one piece of wax paper from dough; invert dough into a 9-inch pieplate.
Remove remaining wax paper carefully; fit dough in pieplate, and flute edges. Prick bottom and sides of pastry with a fork. Repeat procedure with remaining dough, if desired. (Dough may be stored in the refrigerator for up to 1 week.)
Bake pastry at 350 for 18 minutes or until lightly browned. Cool.
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