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Boiling Water Pie Crust

Boiling Water Pie Crust

HAYCO

My mom used this recipe quite often.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.
  2. Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.
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Reviews

White Raven
23
7/4/2007

I used butter instead of shortening and it was just what I needed for my pot pie! Add a little sweet and it would be perfect for a dessert pie too! Edited to add: I made this using shortening instead of butter last night and I won't do that again. It made it difficult to use/roll out. I'll make it again but I'll use butter.

BARBARAO
16
12/27/2003

it is a very good crust.believe it or not. It comes out flaky and good. I used it for a pumpkin pie.

Shelia Curtis
10
1/26/2004

This crust was way too crumbly. After refrigerating the dough, I had to let it warm up to even try to roll it out. I'm wondering why the recipe says to refrigerate at all, since you have to let it warm up. I won't be using this recipe again.