Hot Water Pie Crust II27 Reviews
“Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.” - by Ruth
Original recipe yields 2 double crusts
- In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
- 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.
Amount Per Serving (16 total)
- 287 cal
- 19.6 g
- 24.4 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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..." See more 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 ..." See moreperfectly tender and flaky!"
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