Boiling Water Pastry Recipe - Allrecipes.com
Boiling Water Pastry Recipe

Boiling Water Pastry

Recipe by  

"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."

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Original recipe makes 1 double crust Change Servings
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Directions

  1. Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

I popped this in the freezer for a half an hour then let sit at room temp for 5 minutes before rolling it out. It was beautiful to work with and came out light and flaky and perfect. I added a little sugar for personal tastes.

 
Most Helpful Critical Review
Dec 23, 2003

I tried this recipe to make a galette and I must say I didn't like it at all. I followed it to the letter, rolled it out and the dough was so sticky it was practically cake flour. It didn't stay together and my galette didn't make it off the baking pan; I tasted it and it was not good because it didn't have any sugar in the recipe! For a "no fail" recipe it sure failed spectacularly, because I had to throw out the whole thing, fruit and all.

 

11 Ratings

Apr 15, 2003

ive tried lots of pie crust recipes and this is by far the best! talk about easy! and it turns out perfect every time...so flaky!

 
Oct 31, 2012

I got this recipe from my Mom, who always made it when I was growing up. It never fails me... and is the flakiest crust I've made. I don't use cake flour... just ordinary flour. And I don't refrigerate it before rolling it out. I do roll out between two sheets of waxed paper (lightly sprinkle water on cutting board before putting down the first sheet of paper to keep it from moving while you're rolling) and then just peel off the top sheet and lift the bottom sheet with crust on it & invert to place over pie plate... then carefully peel off that sheet as you fit it to plate.. Works every time for me.

 
Sep 16, 2002

This is a truely easy and flaky pie crust!!

 
Feb 09, 2007

Very nice and very easy! This is the only pastry recipe I use now. I used lard instead of shortening

 
Apr 26, 2011

Came out great and made a delicious pie.

 

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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 49 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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