|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a simple and tasty hot water pie crust. In traditional pie crust recipes, you have to keep the ingredients cold. This recipe gives you another option and results in some of the most tender pie crust you've ever tasted.
This recipe requires a lot of beating. In the first step, the hot water and milk combine with the shortening. While it may seem like the ingredients will never combine, keep going because they will. It often takes about five minutes. The shortening will become very fluffy and light after the hot water is incorporated. Then you add the flour and salt and mix until a dough forms. Keep mixing the dough until it is smooth.
If you are making this recipe, think about doubling it. Take the extra dough and form it into two or three round balls, wrap, label, and freeze. The next time you want to make a pie, just pull a frozen crust from the freezer, let it sit on the countertop for about 20 minutes to thaw, roll it out, and bake it.
- 14 tablespoons solid vegetable shortening
- 1/4 cup hot water
- 1 tablespoon milk
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Place shortening in large bowl. Pour hot water and milk over the shortening.
With a dinner fork, break up the shortening. Tilt the bowl and beat the mixture quickly with the fork, until the mixture looks like whipped cream. This will take about 5 minutes. Some water will splash out of the bowl as you beat the mixture together, but that is okay.
Once well combined, pour the flour and salt over shortening mixture and beat well with the fork, forming a dough that cleans any remaining scraps from the bowl.
Divide the pie crust dough into two parts and roll out between two sheets of waxed paper.
Fit the dough into a pie shell and then follow the steps that your specific pie requires. This recipe makes enough pastry for two crusts in 8-inch or 9-inch pie plates.
To bake a single pie crust to be filled with an unbaked filling (called blind baking), line the pie crust with foil and pie weights (or dried beans). Another option is to prick it with a fork (this is called docking).
To blind bake the crust, bake it in a preheated 375 F oven for 12 minutes, then remove the foil and weights and bake for 7 to 8 minutes longer until the crust is light golden brown in spots.
For pricked pie crust, bake for 15 to 20 minutes, pricking again halfway through baking time if the crust starts to puff up. Cool completely and fill with desired fillings.