Pie Crust/Pastry
"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 "
Ingredients
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 by Step Method
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
No special items needed.