0 0
Hot Water Pie Crust

Share it on your social network:

Or you can just copy and share this url

Ingredients

3/4 cup solid vegetable shortening
1/4 cup softened butter
1/4 cup very hot water
2 tablespoons milk
2-1/3 cups all purpose flour
1/2 teaspoon salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Hot Water Pie Crust

  • Easy

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, Ham and Cheddar Slab 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

1
Done

Add the shortening and butter to a very large bowl. Add the hot water and milk.

2
Done

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.

3
Done

When the mixture is smooth and fluffy, add the flour and salt. Again, using the fork, work the mixtures together until a dough forms.

4
Done

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.

5
Done

Now get your rolling pin and flatten the dough, starting from the center. Gradually work the dough until it is about 1/4" thick.

6
Done

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.

7
Done

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.

8
Done

Ease the pastry into the pan. That means don't stretch it, or it will spring back and shrink in the oven.

9
Done

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.

10
Done

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.

11
Done

That's it! Follow the recipe for baking instructions. And pat yourself on the back. You've made pie crust!

lindaBest

Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Ham and Scalloped Potatoes Final
previous
Ham and Scalloped Potatoes
Benedict Deviled Eggs
next
Benedict Deviled Eggs