Pie Crust/Pastry

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

Recipe: #7514

July 31, 2012

Categories: No Eggs,



"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 is 2 servings

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.

1 Reviews

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.

5.0

review by:
(30 Nov 2021)

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