Boiling Water Pastry

Boiling Water Pastry

10
phaylock 0

"My mother-in-law gave me this recipe when I got married 20 years ago as a 'no fail' pastry. Add up to a half cup more cake flour if necessary."

Ingredients {{adjustedServings}} servings 356 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
  2. Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
Tips & Tricks
Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies.

How to Cut-in Butter

Cut butter into flour to create flaky layers in pie crust and biscuits.

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Reviews 10

  1. 14 Ratings

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Sarah-May
1/25/2011

I popped this in the freezer for a half an hour then let sit at room temp for 5 minutes before rolling it out. It was beautiful to work with and came out light and flaky and perfect. I added a little sugar for personal tastes.

MIIST
12/23/2003

I tried this recipe to make a galette and I must say I didn't like it at all. I followed it to the letter, rolled it out and the dough was so sticky it was practically cake flour. It didn't stay together and my galette didn't make it off the baking pan; I tasted it and it was not good because it didn't have any sugar in the recipe! For a "no fail" recipe it sure failed spectacularly, because I had to throw out the whole thing, fruit and all.

SUNNY81446
4/15/2003

ive tried lots of pie crust recipes and this is by far the best! talk about easy! and it turns out perfect every time...so flaky!