Pie Crust

Recipe for 9" Two Crust Shell
(It's easier to make 2 and have plenty to work with)

3/4 cup Shortening
1/4 cup boiling water
1 tablespoon milk
2 1/4 cups all purpose flour (sifted once before measuring)
1 tsp salt

1. Put shortening in a medium sized mixing bowl and over it pour the boiling water and milk.  Tilt bowl and break up the shortening with a fork.
2. With rapid cross the bowl strokes whip until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.  (This can also be done with a mixer)
3.  Put measured flour and salt into sifter: sift onto "whip"
4.  Stir ingredients quickly, with vigorous round-the-bowl strokes, into a dough that clings together and cleans" the bowl.  (takes about 33 seconds)
5.  Take up dough in hands,  work gently into a smooth, blended dough, then shape into a flat round.  IF making a double crust pie divide dough in half: roll each half separately.
Two crust shell makes enough pastry for 9" lattice-top pie or 9 tart shells.
If baking crust - 425 for 12-15 minutes.