No Fail Pie Crust

2 cups flour
1 cup shortening
1/2 cup evaporated milk, undiluted (nondairy substitute below)
1 teaspoon salt

Preheat oven to 425 degrees Fahrenheit.
Flake together the flour and shortening. Tip:The method of flaking the flour and shortening is to use a pastry blender or two knives, cutting and tossing the ingredients together until the shortening pieces are the size of small peas.

This next step is the magic touch: stir in evaporated milk and salt to the flour/shortening mixture. Stir together until the mixture begins to cling together and can be formed into a ball of dough.
Cut dough in half and place one section on a lightly floured surface. With a rolling pin, roll the dough lightly; rolling the dough from the center out.

Turn the circle of dough over, lightly flouring the surface between turns (this keeps the pie shell from puffing up and then shrinking). Place rolled dough in a pie pan and pinch the sides together around the edges or prick with a fork (as displayed).

Prick the bottom and sides of the shell with a fork.
Bake near the top of the oven for 12-15 minutes. After the first 5 minutes of baking if the crust shows signs of becoming too brown too quickly on the edges, place in a lower position in the oven or cover the edges with tin foil


Nondairy Evaporated Milk
Mixing together 2/3 cup dry soy or rice milk powder with 3/4 cup water will yield 1 cup evaporated milk. Use at a 1:1 ratio for evaporated milk called for in a recipe.

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