Search thousands of recipes reviewed by home cooks like you.

Boiling Water Crust II

Boiling Water Crust II

Ruth McDunn

Ruth McDunn

Extremely flaky crust with little hassle.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kathy Wing
19

Kathy Wing

10/10/2003

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.

Hthomas
3

Hthomas

12/3/2005

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

Baking Nana
2

Baking Nana

5/28/2012

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.

Similar recipes

ADVERTISEMENT