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Goat's Milk Pie Crust We tried this out for Thanksgiving, and it's a great recipe. Try the next one for pumpkin pie too! Goat's Milk Pie Crust: * 4 cups unsifted flour (we used whole wheat, but any flour will do) * 1 Tablespoon Honey * 2 teaspoons salt * 1 3/4 cups shortening * 1 Tablespoon white or cider vinegar * 1 large egg * 1/2 cup goat milk Mix the flour and salt together in a large bowl. Add shortening and cut in until ingredients are crumbly. In a small bowl, beat together milk, vinegar, honey, and egg. Combine the two mixtures and stir with a fork until all ingredients are moistened. This recipe makes 5 pie crusts. It can be kept chilled in the refrigerator for up to a week. If you freeze the dough, you can still thaw it and roll it out. Also, you can roll it out, place in pie pans, put in zip-lock bags and freeze it that way too. It's an easy recipe to make, easy to roll out, easy to work with. The dough will stay flaky no matter how much you handle it. It will shrink a bit in the pie pan so let it rest for about 5 minutes after you get the crust in the pan before you trim it and flute it. We used it over Thanksgiving for apple pies, gooseberry pie, and pumpkin pie; and it didn't get soggy in any of them.
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