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Hot Water Pie Crust I

Hot Water Pie Crust I

Ann Powell

Pie crust recipe using hot water instead of cold.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
  2. Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
  3. Makes crust for one double crust pie.
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Reviews

TRISHIAK
82
9/7/2004

I've been using this crust since I was a teenager (too many years ago to count at this point.) It's the most forgiving dough I've ever used and bakes up nice and flaky. So many crusts seem to mix well but not roll easily. This one rolls out perfectly. I use boiling water and roll it between sheets of waxed paper. I just tried making a quadruple batch of this crust using my KitchenAid mixer - figured it would either be great or a disaster. It was great. Very flaky and still easy to manange.

RUTHLILYCAT
41
5/3/2004

This recipe was great. I just dumped all the ingredients into the food processor and presto, it was done. Instead of shortening I used butter. The pie crust tasted better than the pie!

AUNTCONNIEFOOD
38
2/12/2004

This is the only piecrust recipe I have ever tried that turns out perfect and flaky each and every time. During the holidays, I baked over 20 pies and everyone is now asking for this recipe! I really like the fact that it is so easy. I, too, roll in out between wax paper (no mess and so easy).