Boiling Water Pie Crust Recipe - Allrecipes.com
Boiling Water Pie Crust Recipe

Boiling Water Pie Crust

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"My mom used this recipe quite often."

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Original recipe makes 1 double crust Change Servings
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Directions

  1. Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.
  2. Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2007

I used butter instead of shortening and it was just what I needed for my pot pie! Add a little sweet and it would be perfect for a dessert pie too! Edited to add: I made this using shortening instead of butter last night and I won't do that again. It made it difficult to use/roll out. I'll make it again but I'll use butter.

 
Most Helpful Critical Review
Jan 26, 2004

This crust was way too crumbly. After refrigerating the dough, I had to let it warm up to even try to roll it out. I'm wondering why the recipe says to refrigerate at all, since you have to let it warm up. I won't be using this recipe again.

 
Dec 27, 2003

it is a very good crust.believe it or not. It comes out flaky and good. I used it for a pumpkin pie.

 
Nov 07, 2006

I love this recipe! I have used a very similar recipe that calls for boiling water, but just regular flour. I call it my "no-fail" crust. Like all crusts, it's subjective to humdity. If your crust is too dry/too sticky, it could be the humidity of your house and the amount of flour can be reduced/increased by spoonfuls accordingly.

 
Dec 29, 2003

This recipe made a tender, flaky golden crust for my turkey pot pie. Definitely the best crust I've ever made, and oh, so simple! Thanks for sharing!

 
Jan 14, 2004

I used this for a quiche and it was tasty, but I had some trouble handling it. Next time I'll let it chill longer, I guess.

 
Dec 11, 2005

I tried this recipe and found that it worked very well. In fact, I'm using it tonight for a mince meat pie.

 
Nov 11, 2004

Other than a pain to roll out this was a good recipe

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 176 mg
  • 7%

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

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