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    Home » Our latest posts » Desserts

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

    November 4, 2014 Filed Under: Desserts

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

    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.

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

    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.

    Pecan Maple Cream Tassies

    Hot Water Pie Crust

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

    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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    Until next time, happy eating.
    ~Audrey

    « Celebrate the Holidays with Traditional Hungarian Kolache
    Maple Pecan Tassies: Traditional Pecan Pie with a Twist »

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    Comments

    1. Lou Lou Girls

      November 04, 2014 at 8:26 am

      Hello sweet lady! Thank you for hosting such a fabulous party. I love stopping by. I hope you get a chance to swing by our party. We would really appreciate it! http://loulougirls.blogspot.com
      Happy Tuesday! Lou Lou Girls

      Reply

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