Boiling Water Pie Crust Recipes

HOT WATER PIE CRUST I

Steps:

• In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
• Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
• Makes crust for one double crust pie.

BOILING WATER PIE DOUGH-VERY EASY!!

Steps:

• Put the shortening in a medium bowl and pour the boiling water over it.
• Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
• Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
• Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
• Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
• Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
• Transfer to a 9 inch pie pan, then trim and flute the edges.
• The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.

HOT-WATER PASTRY DOUGH

Steps:

• In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.

BOILING WATER PASTRY

Steps:

• Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
• 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.

HOT WATER PIE CRUST

Steps:

• In a large bowl, add the first three ingredients and mix until creamy.
• This might take a couple of minutes; be patient.
• Add the remaining ingredients and mix until dough forms.
• Knead dough for two minutes.
• Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours.
• Makes two crusts or one crust with a lattice design on top.