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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Ingredients

Adjust Servings

Original recipe yields 1 double crust

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.

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Reviews (3)

Rate This Recipe
Kathy
19

Kathy

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

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

Baking Nana
2

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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Nutrition

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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