Boiling Water Pie Crust

Boiling Water Pie Crust


"My mom used this recipe quite often."


servings 206 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

On Sale

What's on sale near you.


  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.
  • profile image

Your rating



  1. 21 Ratings


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 in...

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

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 le...

I love this recipe! I have used a very similar recipe that calls for boiling water, but just regular flour. I call it my "no-fail" crust. Like all crusts, it's subjective to humdity. If your...

This recipe made a tender, flaky golden crust for my turkey pot pie. Definitely the best crust I've ever made, and oh, so simple! Thanks for sharing!

I used this for a quiche and it was tasty, but I had some trouble handling it. Next time I'll let it chill longer, I guess.

I tried this recipe and found that it worked very well. In fact, I'm using it tonight for a mince meat pie.

Other than a pain to roll out this was a good recipe

My first attempt at making homemade chicken pot pie worked thanks to this recipe and the Chicken Pot Pie IX recipe from this website! Thanks!