pie crust

3/4 cup shortening
1/4 cup boiling water
2 TBS milk
2 1/4 cups sifted flour
3/4 tsp salt

Mix together shortening and boiling water using an electric hand mixer until fluffy and creamy. Add milk and mix until incorporated. In a separate bowl, mix flour and salt. Add dry ingredients to wet and mix by hand until moist. Separate dough in half and roll each half into a ball. Keep covered with plastic wrap until you use to keep from drying out.

To roll out: Place one dough ball between 2 sheets of plastic wrap (one on top and one on bottom. Roll dough in plastic. Once desired size is reached, pull the top sheet of plastic off and place carefully into pie tin - dough side down & plastic side up. Keeping the one side covered with plastic will keep your dough from ripping or falling apart as you get it into the pie tin. Position into pie tin, making sure not to stretch the dough to get it into the edges. When in place, carefully pull off the remaining plastic sheet.