It's really hard to ruin this Hot Water Pie Crust recipe. It makes the most tender pie crust you've ever tasted! While it's true that when you're making a traditional crust the ingredients have to be kept cold, in this recipe that rule is broken.
The hot water combines with the shortening after beating the two ingredients together for about 5 minutes. It may seem like the two will never combine, but keep going - they will! The shortening will become very fluffy and light after the hot water is incorporated. Then you add the flour and salt and mix until a dough forms. Keep mixing until this happens for best results.
This recipe works best if you use the waxed paper method for rolling out the dough, because this dough is softer than pie crust made using traditional methods. Be sure to look through How to Make Hot Water Pie Crust Step by Step before you begin.
I often double this recipe whenever I need pie crust. Then I have two or three crusts that I form into a round, wrap, label, and freeze. the next time I want to make a pie, I just pull a crust out of the freezer, let it sit for about 20 minutes to thaw, roll it out, and bake!
- 1/2 cup solid vegetable shortening PLUS 6 tablespoons shortening
- 1/4 cup hot water
- 1 tablespoon milk
- 2-1/4 cups all purpose flour
- 1/2 teaspoon salt
(You need 14 tablespoons total of shortening. There are several ways to measure this: 1/2 cup PLUS 6 tablespoons, 1 cup MINUS 2 tablespoons, or just measure out 14 tablespoons; whatever works for you.)
Place shortening in large bowl. Pour hot water and milk over the shortening.
With a dinner fork, break up the shortening. Tilt bowl and beat quickly with the fork, until the mixture looks like whipped cream (this will take about 5 minutes). Some water will splash out of the bowl as you beat - that's okay.
Pour flour and salt over shortening mixture and beat well with the fork, forming a dough that cleans the bowl.
Divide the pie crust dough into two parts and roll out between two sheets of waxed paper.
Fit into pie shell and use as directed in recipe. Makes enough pastry for a filled 2 crust 8" or 9" pie.
To bake a single pie crust to be filled with an unbaked filling (called blind baking), line the pie crust with foil and pie weights (or dried beans), OR prick it with a fork (this is called docking).
For pricked pie crust, bake for 15 to 20 minutes, pricking again halfway through baking time if the crust starts to puff up. Cool completely and fill with desired fillings.