HOT WATER PIE CRUST I
Pie crust recipe using hot water instead of cold.
Provided by Ann Powell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 5
Steps:
- In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
- Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
- Makes crust for one double crust pie.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 11.9 g, Fat 9.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 73 mg
PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : ServingSize 1 Serving
HOT-WATER PASTRY DOUGH
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Categories Dessert Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for a double-crust 9 inch pie
Number Of Ingredients 5
Steps:
- In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
BOILING WATER PASTRY
My mother-in-law gave me this recipe when I got married 20 years ago as a 'no fail' pastry. Add up to a half cup more cake flour if necessary.
Provided by phaylock
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
- Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 27.9 g, Fat 25.9 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 0.7 mg, Sugar 0.1 g
BOILING WATER PIE CRUST
This is very easy to make and to roll and very tasty. Trimmings can be re-rolled if needed THIS MUST BE CHILLED IN THE REFIRGERATOR FOR AT LEAST 8 HOURS. It can be kept in the refrigerator in a zipper bag for several days.
Provided by June Nelson
Categories Pies
Time 25m
Number Of Ingredients 4
Steps:
- 1. Pour boiling water over lard and beat til a smooth hot mass. Sift in flour and salt. Mix till well blended. Cover with plastic wrap and chill in the refrigerator for 8 hours or more. When ready to roll just use what you need and refrigerate the remainder until later. I use a pastry cloth to roll my crust on. (A piece of canvas to fit my counter) For a prebaked shell. Bake 400 degrees for 12 minutes. Or for other pies bake as that recipe directs.
WATER-WHIP PIE CRUST
Here is another favorite recipe from A Women's Paradise of recipes by the Associated Women For Pepperdine College cookbook that was published in 1962. This pie crust is so quick and easy and very flaky. I have been making it for years and know that once you give it a try then you will love it too!
Provided by Jeanne Gliddon
Categories Savory Pies
Time 25m
Number Of Ingredients 5
Steps:
- 1. Put shortening in mixing bowl, pour boiling water and milk over it.
- 2. Break up shortening, whip with fork or pie blender till mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
- 3. Stir flour and salt into mixture.
- 4. Stir quickly with around the bowl strokes until it cleans the bowl.
- 5. Divide dough in half, roll out for bottom and top crust or freeze for future use.
- 6. For pre-baked pies, prick with a fork and bake 10 to 12 min. @ 450 while watching closley to prevent over baking. If making an apple, peach, pumpkin, etc., bake according to pie recipes directions.
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HOT WATER PASTRY RECIPE | KING ARTHUR BAKING
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4.7/5 (6)Calories 260 per servingTotal Time 20 mins
- To make the pastry: In a large bowl, whisk together the flour and salt. Scoop out a well in the center.
- Pour the liquid into the well in the flour mixture, stirring until everything is evenly moistened and cool enough to handle comfortably (it will feel as comforting as warm towels out of the dryer).
- Turn the dough out onto a lightly floured surface and knead it a few times. Cut off one-third (about 267g) for the top and place it aside to keep warm; under the mixing bowl is a good spot.
- To make a deep-dish pie: Roll the larger piece of dough into a 13” circle. Transfer it to a 9” or 10” deep-dish pie pan and press it down into the bottom, letting 1/2” hang over the edge.
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