For an extra flaky crust, chill the shortening before using. Be careful when adding the boiling water, as it can splash. If the dough is too sticky, add a little more flour, one tablespoon at a time. Allow the dough to rest, wrapped, in the refrigerator for at least 30 minutes before rolling out for easier handling.
Hot Water Pie Crust I
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING16 People
-
VIEWS217
Discover the secret to a tender, flaky pie crust with this time-honored recipe that utilizes the magic of hot water for an exceptionally easy and satisfying bake. Perfect for sweet and savory pies alike!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Fiber0 g
-
Protein2 g
-
Saturated Fat2 g
-
Sodium73 mg
-
Fat10 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 2 mins In a large bowl, combine shortening, salt, milk, and boiling water. Whip with a fork until smooth and creamy. (Approximately 1-2 minutes)
02 Step
Recipe View 5 mins Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated. (Approximately 3-5 minutes)
03 Step
Recipe View 1 mins Makes crust for one double crust pie. (Approximately 1 minute)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Savion Welch
May 27, 2025I was skeptical about using hot water, but it really does make a difference!
Cierra Franeckiprice
Feb 23, 2025This recipe is a lifesaver! My pie crusts have never been so tender.
Rahul Armstrong
Aug 30, 2024Great for beginners like me!
Kiarra Swaniawskijacobs
Jun 16, 2024Easy to follow and produces a consistent result every time.