Recipe by Ruth McDunn
"Extremely flaky crust with little hassle."
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unbleached all-purpose flour
I was a little skeptical about this recipe, but was looking for a quick pie crust. It was easy and very tender and flaky. If you are using deep dish pie plates, you won't get two crusts out of it.
simple and easy to make. i find that it works just as well with butter.
Easy? Not really - this was really soft, fragile dough to work with, even after chilling. It tasted fine - it just wasn't any easier than regular pie crust - in fact it was harder to work with. A novel idea though. It just goes to show you there is more than one method for making pie crust. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Boiling Water Crust II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 285
** Calories from Fat: 176
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