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Boiling Water Pie Crust

Read Reviews (17)

"My mom used this recipe quite often." — HAYCO

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Measuring All-Purpose Flour

Original recipe makes 1 double crust Change Servings

1/4 cup boiling water
1/2 cup shortening
1 1/2 cups bread flour

1/2 teaspoon salt
1/2 teaspoon baking powder

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Directions

Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.
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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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.

—White Raven

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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.

—Shelia Curtis

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20 Ratings

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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.

—BARBARAO

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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.

—Holley Collins

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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!

—SGUERRIER

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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.

—Aliseb

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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.

—crescent27

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Nov 11, 2004

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

—VOXMORGAN

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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.

Nutritional Information

Boiling Water Pie Crust

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 206
** Calories from Fat: 119

% Daily Value *
** Total Fat 13.2g 20 %
** Saturated Fat 3.3g 16 %
** Cholesterol 0mg 0 %
** Sodium 176mg 7 %
** Potassium 26mg < 1 %
** Total Carbohydrates 18.7g 6 %
** Dietary Fiber 0.6g 2 %
** Protein 3.1g 6 %
** Sugars 0.1g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 3 %
** Iron 12 %
** Thiamin 21 %
** Niacin 20 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.