Hot Water Pie Crust II

Hot Water Pie Crust II

Ruth 0

"Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch."

Ingredients {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 24.4g
  • 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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  1. In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
  2. In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.
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Reviews 37

  1. 38 Ratings


I've been making ice water pie crust for many years and was pretty skeptical of using hot water. Wow, was I wrong! This was so easy and came out of the oven tender and flaky. I added a tablespoon of sugar with the dry ingredients because I was making a fruit pie. I didn't chill the dough before I rolled it out. You must use waxed paper below and above because the dough tends to stick. Use the bottom wax paper to 'flip' the dough into your pie pan and then peel off the paper. Voila!


I LOVE this recipe! i could never make a pie crust worth eating..that is if i ever even got it in the pan! i have made this one with shortning, lard, and butter, all worked evenly as well..and it was perfectly tender and flaky!


This is THE BEST pie crust recipe EVER!!!! I have tried and failed, miserably with other techniques...this one is the bomb! I will definitely pass this one on to the next generation!