Here is the push crust recipe for those of you who requested it yesterday. Like I told you, I am NOT a pie baker. This was my second attempt ever. However, the result was a flaky crust just like Grandma used to make. Trust me, you can’t mess it up! It was way easier than I thought!
Speaking of Grandma, both my Grandmother AND my mother gave me such nice compliments about my crust. Now THAT is something! 🙂
Here is a pic I found in the archives, of my first attempt at Peanut Butter Pie. (Dale’s FAVORITE) Well, that’s not true. It was my first attempt at a Peanut Butter Pie not using a graham cracker crust. (NOT Dale’s favorite) I used this push crust recipe for the first time ever last year, so I could make him a “real” PB Pie for his birthday, cause I love him! He was happy! 🙂
PUSH CRUST RECIPE
2 cups all-purpose flour
1 cup chilled Crisco (butter flavored is best)
1 tsp. salt
1/3 cup cold water
1 T. milk for basting
Combine flour and salt. Using a pastry cutter, cut shortening into flour. Sprinkle with water. Form into ball, divide in 2. Flatten each to fit your pie pans. Prick with a fork before baking.
So here are my questions to you pie bakers out there: When and why do I use the milk for basting? I skipped cause I had NO idea why I would need this step. Also, I par-baked this until barely brown with the custard pie, but there are no actual baking instructions. I did 425* for like 6 minutes for par-baked. So maybe 15 for a fully baked one? What do you think?
I am ready to learn, so teach me, oh-wise-ones! 🙂
~T
4 little Fergusons 
I’m not the best pie crust maker in the world either. All I know is that cold water and butter or shortening is best and to not overhandle the dough. Maybe the milk helps it to get more of a golden brown color? I know some folks do that on biscuits for that reason…
Anyhow, I like the sound of this dough. Anything with shortening has GOT to be good. Definitely got this one bookmarked!!
Thanks for sharing your recipe,
I think that basting in milk is just another way to get a nice golden crust just like using egg wash.
The thing is..the crust will brown as it bakes anyway 🙂
So I’m really not sure why you have to baste it unless it keeps it more “even” browing maybe and more golden rather then Brown ?
Maybe it’s just an Old fashion recipe ( those can be the best)!
Thanks again,
Diane
I have always been intimidated by pie crust–probably because I’ve never seen a recipe this easy! But I’ve never heard of basting, especially with milk….my first response was “What the?!?!” Very interesting, maybe I’ll have to google milk basting!
Milk or an egg wash will give kind of a “sheen” to the baked crust… it will make it just a little glossy and give it a pretty brown shiny color. It’s totally not necessary, but it’s pretty!
Hey, thanks for the tip! 🙂
Thank YOU for the awesome recipes!!! 🙂
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Thanks for this recipe! After several failed attempts at pie crust, I decided I would never again attempt homemade. But I did give it one more try, and…success! Just a note: I didn’t chill the crisco and it still worked, so in case you forget to chill it, you can still have a good pie crust. Next time I’m going to double (or triple) the recipe, roll it out, roll it in parchment paper and freeze.
Will you let me know how it acts after it comes out of the freezer?