Boiling Water Crust II

Boiling Water Crust II

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"Extremely flaky crust with little hassle."
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servings 285 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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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.


  1. Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
  2. In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.


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I was a little skeptical about this recipe, but was looking for a quick pie crust. It was easy and very tender and flaky. If you are using deep dish pie plates, you won't get two crusts out of ...

simple and easy to make. i find that it works just as well with butter.

Easy? Not really - this was really soft, fragile dough to work with, even after chilling. It tasted fine - it just wasn't any easier than regular pie crust - in fact it was harder to work wit...

Works for me! I like the simplicity and the results. Each cook has their own crust recipe, and this has become mine!

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