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.

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Hot Water Pie Crust

A simple pie crust made tender by whipping shortening with hot water. From Cooking from Quilt Country by Marcia Adams.

Ingredients

• 1 cup shortening or lard
• 1 teaspoon salt
• 1/2 cup boiling water
• 3 cups all purpose flour

Instructions

1. 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.
2. 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.
3. To bake, remove from refrigerator 30 minutes before attempting to roll.
4. For a prebaked crust roll out to 1/8″ 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.

Recipe 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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