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Hot Water Pie Crust I

"Pie crust recipe using hot water instead of cold."
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servings 142 cals
Original recipe yields 16 servings (2 pie crusts)


  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  1. In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
  2. Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
  3. Makes crust for one double crust pie.

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Read all reviews 51
  1. 57 Ratings

Most helpful positive review

I've been using this crust since I was a teenager (too many years ago to count at this point.) It's the most forgiving dough I've ever used and bakes up nice and flaky. So many crusts seem to ...

Most helpful critical review

Ok when I finally cooked it it tasted pretty good (but not fantastic), but I absolutely could not roll it out. Even after refrigerating it for an hour. My pot pie ended up having to be made wi...

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Least positive

I've been using this crust since I was a teenager (too many years ago to count at this point.) It's the most forgiving dough I've ever used and bakes up nice and flaky. So many crusts seem to ...

This recipe was great. I just dumped all the ingredients into the food processor and presto, it was done. Instead of shortening I used butter. The pie crust tasted better than the pie!

This is the only piecrust recipe I have ever tried that turns out perfect and flaky each and every time. During the holidays, I baked over 20 pies and everyone is now asking for this recipe! I...

Just a tip... My Mom always rolled out her pie crust (almost exactly this recipe) between two sheet of waxed paper. Just sprinkle a little water on a large breadboard and lay a sheet of waxe...

I used this recipe when my husband called and wanted dinner for 5 in an hour, I folded it over some canned cherry pie filling and glazed it with 'vanilla glaze' located on this site also... 5 hu...

This was my first attempt at making my own crust. I had a little bit of troulbe with rolling it out, only because I think it should have chilled longer. But the taste was excellent! Added abo...

Ann: Thank you so much for sharing this wonderful recipe! I've been using my old recipe for pie crust for over 30 years now, but threw it away after trying this one! It's the best...flaky, ye...

This turned out flakey and light. It was the most successful pie I've made (my pie crust is usually pretty bad) I did find that it was pretty hard to work with, but my kitchen was very hot. ...

Very easy. I used the food processor too. I halved the recipe for one crust. It turned out very easy to roll out and stretch, and it was light and crispy.