French Vanilla Pie Crust

An easy, never fail pie crust that lends a pleasant, subtle accent to any fruit or pudding based pie such as banana cream.

Yield: 0

Ingredients:

1/4 cup whole milk
1 cup solid shortening (Crisco)
1/4 cup French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 tablespoon cider vinegar
2 1/2 cups flour
1 teaspoon salt

Instructions:

Pour into measuring cup 1/4 cup of French Vanilla Liquid Coffee-Mate and 1/4 cup of whole milk. Add 1 tablespoon of cider vinegar and set aside.

Combine flour and salt. Cut in shortening till you have pea sized lumps. ( If you have a cake paddle for your mixer this works excellent.) Add the liquid slowly with the mixer on slow speed just until combined. Over-beating will toughen your crust.

Roll out on a well floured surface. Assemble your pie and bake according to directions. For a one crust pie prick the crust with a fork several times and bake at 375 degrees until golden brown.

Makes enough for 2 small double crust pies. I double the recipe if I am making large pies. Leftover dough will keep well in a sealed plastic bag for up to two weeks in the refrigerator. Just bring it to room temperature before rolling it out.