BOILING WATER PIE DOUGH-VERY EASY!!
This is a pie crust recipe that my mom always used and its quite old. Its a very liberating way to make pie crust especially for those of us who get the "willies" when we think about trying to make homemade pie crust. I know everywhere that a pie crust recipe is posted states it needs ice water to make it flaky. Not true...this way makes a crisp, flaky and tender pie crust. See for yourself..its only 4 ingredients...;) NOTE: Double the ingredients for a 2 crust 9 inch pie
Provided by beckerd
Categories Dessert
Time 1h
Yield 1 piecrust
Number Of Ingredients 4
Steps:
- Put the shortening in a medium bowl and pour the boiling water over it.
- Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
- Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
- Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
- Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
- Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
- Transfer to a 9 inch pie pan, then trim and flute the edges.
- The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 29.9, Sodium 1168.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
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