"My mom used this recipe quite often." — HAYCO
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1 1/2 cups
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.
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.
it is a very good crust.believe it or not. It comes out flaky and good. I used it for a pumpkin pie.
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.
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!
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.
I tried this recipe and found that it worked very well. In fact, I'm using it tonight for a mince meat pie.
Other than a pain to roll out this was a good recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Boiling Water Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 206
** Calories from Fat: 119
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