About This Recipe
I have been making pie crust for decades. The process is actually quite simple: combine flour and salt, with a little bit of sugar if you are making a dessert pie. Cut in butter or shortening with a pastry blender or two knives. Then add ice cold water until a dough forms, roll it out, and put it in a pie pan.
But did you know you can break all of those rules and make a really tender and flaky crust?
My family found this recipe in an old Good Housekeeping cookbook. And I have stuck by it ever since, after making some pretty significant changes in amounts and the types of ingredients used.
This is a hot water pie crust. That means that all of the rules are broken. First, you whip together shortening and hot water and milk to make a fluffy mixture that looks like whipped cream. Then you add the flour all at once and stir until a dough forms.
Because this pastry is made backwards, beginning cooks don’t have to worry about overworking the dough, or keeping it cold, or cutting in the shortening too much or too little.
It’s simply foolproof.
So if you are afraid of pie crust, try this recipe. If you can measure ingredients and manipulate a fork, you’re golden!
I use this full recipe to make Beef Cheese Slab Pie, Italian Meatball Spinach Pie, and Bacon and Cabbage Tartlets. Half of it is used for Fabulous Cheese Quiche, Fudgy Peanut Butter Mousse Pie, and Truffle Tart. I used to make half of the recipe for one-crust recipes, but then realized that I could freeze the other half so I wouldn’t have to start from scratch when I wanted a single crust pie. So always make this full recipe and freeze the other ball. You’ll be much more willing to make pies if you have a crust ready in the freezer. Just let it thaw at room temperature for a couple of hours before you are ready to bake.
Steps
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1
Done
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Add the shortening and butter to a very large bowl. Add the hot water and milk. |
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2
Done
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Now, using a fork, whip the mixture together. This will take about 5-7 minutes. Work the fat and water together until it forms a smooth and fluffy mixture that looks like whipped cream. This will seem, at first, like it will never work, but keep at it. If you just don't feel you can do this, you can whip the mixture together in a food processor. When the mixture is smooth and fluffy, transfer it to a bowl and add the flour and salt. |
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3
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When the mixture is smooth and fluffy, add the flour and salt. Again, using the fork, work the mixtures together until a dough forms. |
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4
Done
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Gather up the dough and form into two balls. Place one of the balls between two sheets of waxed or parchment paper and flatten it. |
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5
Done
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Now get your rolling pin and flatten the dough, starting from the center. Gradually work the dough until it is about 1/4" thick. |
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6
Done
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Carefully peel away the top layer of waxed or parchment paper. Do this by holding one side of the paper and peel lit away, holding the paper close to the pastry. |
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7
Done
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Holding the paper, flip the dough into a pie or tart tin. Carefully peel the paper away, again holding the paper close to the pastry. If it rips or tears, don't worry; you can patch it together. |
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8
Done
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Ease the pastry into the pan. That means don't stretch it, or it will spring back and shrink in the oven. |
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9
Done
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If you're making a one crust pie, then fold the edges over themselves to form a rim about 1/2" high. Flute the edges by holding your thumbs and pointer fingers together on both hands, pinching the dough as you move around the pan. Put the other ball of dough into a plastic bag, seal it, and refrigerate or freeze it until you're ready to make another pie. |
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10
Done
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If you're making a two crust pie, don't flute the edge. Roll out the other ball of dough just like you did the first, using fresh pieces of waxed or parchment paper. Fill the pie, then pull off the top piece of paper. Put the top crust on the filling, peel off the paper, then fold the edges of the dough together. Flute the dough. |
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11
Done
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That's it! Follow the recipe for baking instructions. And pat yourself on the back. You've made pie crust! |
