Boiling Water Crust II

Boiling Water Crust II

3 Reviews 1 Pic
Ruth McDunn
Recipe by  Ruth McDunn

“Extremely flaky crust with little hassle.”

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Adjust Servings

Original recipe yields 1 double crust



  1. Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
  2. In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.

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Reviews (3)

Rate This Recipe


I was a little skeptical about this recipe, but was looking for a quick pie crust. It was easy and very tender and flaky. If you are using deep dish pie plates, you won't get two crusts out of it.



simple and easy to make. i find that it works just as well with butter.

Baking Nana

Baking Nana

Easy? Not really - this was really soft, fragile dough to work with, even after chilling. It tasted fine - it just wasn't any easier than regular pie crust - in fact it was harder to work with. A novel idea though. It just goes to show you there is more than one method for making pie crust. Thanks.

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Amount Per Serving (8 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet



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No Fail Pie Crust I


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Miracle Baking Powder Pie Crust