Hot Water Pie Crust: The Easiest Pie Crust You Will Ever Make

Before we jump into another Tasty Tuesdays Link Up with fabulous recipes shared by my fellow bloggers, I want to share this recipe for Hot Water Pie Crust with you because I am already in the Holiday spirit.

I have a fear of pie crusts, they intimidate me. I have ruined far too many (yes, one is too many in my book). So when I saw this recipe in an old cookbook from the PBS Series Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens, I knew I had to give it a try.

It worked!! The original recipe calls for lard, but I substituted shortening. I will have to try it again with some butter mixed in too.

And look at what I made with it ... Pecan Maple Cream Tassies.

Hot Water Pie Crust

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Ingredients

 

• 1 cup shortening (or lard)
• 1 teaspoon salt
• ½ cup boiling water
• 3 cups all purpose flour

Instructions

 

• Beat the shortening and salt in a large bowl until combined. Add boiling water and beat until combined. Let cool to room temperature, stirring again if the shortening and water start to separate.
• Stir in flour and form the mixture into a ball. Do this quickly and do not over mix or you will get tough crust. Chill for several hours or overnight.
• To bake, remove from refrigerator 30 minutes before attempting to roll.
• For a prebaked crust roll out to ⅛" thickness. Place in pie pan and trim edges as needed. Prick crust with a fork (or use pie weights) and bake at 425 degrees for 15 minutes until golden.

Notes

The recipe makes enough for two 8-inch with top crust or two 9- or 10- inch pies without top crusts.

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