Pie Crust/Pastry

2
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #7514

July 31, 2012



"This is a hot water pastry and it's the best pie crust recipe, hands down. It is my go-to recipe for crust. This makes enough pastry for a filled 2 crust 8" or 9" pie. This is not a sweet pastry, it has no sugar "

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (217.8 g)
  • Calories 950.5
  • Total Fat - 56.8 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 3.2 mg
  • Sodium - 50.9 mg
  • Total Carbohydrate - 96.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 0.3 g
  • Protein - 13.1 g
  • Calcium - 25.3 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

You need 14 tablespoons total of shortening. There are several ways to measure this: 1/2 cup PLUS 6 tablespoons, 1 cup MINUS 2 tablespoons, or just measure out 14 tablespoons; whatever works for you.)

Step 2

Place shortening in large bowl. Pour hot water and milk over the shortening. With a dinner fork, break up the shortening. Tilt bowl and beat quickly until the mixture looks like whipped cream (this will take 3-5 minutes).

Step 3

Pour flour and salt over shortening mixture and beat well with the fork, forming a dough that cleans the bowl.

Step 4

Divide the pie crust dough into two parts and roll out between two sheets of waxed paper. Fit into pie shell and use as directed in recipe.

Tips & Variations


No special items needed.

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acerast

Intrigued by the method described in the instructions, I could not resist trying this recipe. The results were two tasty bottom crusts for 9” pumpkin pies - which the family approved.

review by:
(30 Nov 2021)