This is a great recipe for sweet and savory pies! Whether you’re an experienced baker or just a beginner, you can do this. The instructions are very straightforward, and the end result is worth the effort!
Blueberry pie is my favorite (with a giant scoop of vanilla ice cream melting on top) but I’ve tried this recipe for a chicken pot pie as well, and it was delicious. I hardly use any other pie crust recipes these days since I think this is such an easy one to make!
Ingredients
2 ½ cups Gold Medal all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup shortening
½ cup McArthur milk
Instructions:
Sift the dry ingredients together. Cut in shortening with a fork or a pastry blender until the texture resembles coarse crumbs. Add a little bit of milk at a time, and gently mix together until the dough reaches the desired consistency.
This recipe makes 2-3 single crusts or 1 thick, double crust pie crust.
Bake single crusts at 425 degrees for 10-15 minutes or until crust is a golden brown.
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Quick tip: You can use half shortening, half butter, if preferred.
What is McArthur milk?
It’s just a brand name for milk in that person’s state/province – the more important question should be “2% or whole milk?”
what is the oven temperature for a crust with filling?
different oven temperature for a filled pie?
This is a great recipe. I struggle with pie dough and this was perfect. Thank you for sharing.
Can you use this dough to make the individual hand held pies. I’m trying to start my own little business by making fruit and pudding hand held pies. I’ve tried one dough but it turned out more thick than I wanted once it was baked.