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Hot Water Pie Crust II

Read Reviews (27)

"Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch." — Ruth

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Measuring All-Purpose Flour

Original recipe makes 2 double crusts Change Servings

1 1/2 cups shortening
1 teaspoon distilled white vinegar
2 tablespoons milk
1/2 cup hot water

4 cups all-purpose flour
2 teaspoons salt
1 tablespoon cornstarch

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Directions

In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.

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I've been making ice water pie crust for many years and was pretty skeptical of using hot water. Wow, was I wrong! This was so easy and came out of the oven tender and flaky. I added a tablespoon of sugar with the dry ingredients because I was making a fruit pie. I didn't chill the dough before I rolled it out. You must use waxed paper below and above because the dough tends to stick. Use the bottom wax paper to 'flip' the dough into your pie pan and then peel off the paper. Voila!

—LAGRANGELADY

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Most Helpful Critical Review

Jan 30, 2009

Very hard to roll out.

—Patty

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28 Ratings

Dec 06, 2004

I LOVE this recipe! i could never make a pie crust worth eating..that is if i ever even got it in the pan! i have made this one with shortning, lard, and butter, all worked evenly as well..and it was perfectly tender and flaky!

—SLMOMOF3

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Jun 13, 2008

This is THE BEST pie crust recipe EVER!!!! I have tried and failed, miserably with other techniques...this one is the bomb! I will definitely pass this one on to the next generation!

—pmcswife

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Mar 17, 2009

Absolutely wonderful crust! I just threw everything into my food processor and it turned out beautiful! The crust is light, flaky and delicious. This will be my #1 recipe for crust from now on!

—DancingBear6

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Dec 30, 2006

This crust tasted really good. It's a nice flaky crust that doesn't turn out to tuff. I tried to handle it very gently, so as not to overwork it. Also, I used just a little bit less salt. If you like a sweeter crust you may want to add a little sugar. I didn't though because I like my crust to be more salty than sweet. I'll keep using this recipe from now on. Thanks.

—zippychef

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Nov 23, 2005

I was hesitant to try this recipe as it seemed so different but it turned out great! I have trouble rolling out dough but this wasn't bad at all and it turned out tender and flakey.

—MSEATON

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Jan 13, 2009

this came out perfect...and I am the worst at pie crusts..just avoided making them after a few to many mistakes. This was great..used for a pot pie...rolled between saran wrap (its all I had) and used cider vinegar (all I had), and it was still the best pie crust ..tender,flaky. Oh I mixed it in a mixer for a few seconds..but when I added the hot water to the shortening, it didn't melt completely..next time I think I am gonna melt in microwave. You won't be disappointed!

—SEEKER2

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Nutrition

Calories
287 kcal
14%

Carbohydrates
24.4 g
8%

Cholesterol
< 1 mg
< 1%

Fat
19.6 g
30%

Fiber
0.8 g
3%

Protein
3.3 g
7%

Sodium
292 mg
12%

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

Nutritional Information

Hot Water Pie Crust II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 287
** Calories from Fat: 176

% Daily Value *
** Total Fat 19.6g 30 %
** Saturated Fat 4.9g 24 %
** Cholesterol < 1mg < 1 %
** Sodium 292mg 12 %
** Potassium 36mg 1 %
** Total Carbohydrates 24.4g 8 %
** Dietary Fiber 0.8g 3 %
** Protein 3.3g 7 %
** Sugars 0.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 15 %
** Thiamin 25 %
** Niacin 19 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate 32 %

* 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.