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Photo of: Boiling Water Crust II

Boiling Water Crust II

Submitted by: Ruth McDunn 
Forget all the things you heard about chilling all your ingredients for flaky pie crust. This one stirs all the ingredients into boiling water and the dough comes out easy to roll and flaky. Makes one double crust. 
Photo of: Boiling Water Pie Crust

Boiling Water Pie Crust

Submitted by: HAYCO 
There 's bread flour and baking powder in this simple flaky pastry. And yes, there 's boiling water. It whips up into a terrific pastry that holds up to hearty fillings for beef or chicken pot pies. 
Photo of: One-Hundred-One-Year-Old Pastry Recipe

One-Hundred-One-Year-Old Pastry Recipe

Submitted by: Marie 
This recipe calls for lard, making this crust the most tender and flaky. The shortening is cut into the flour, and then spoonfuls of a mixture of ice water, egg and vinegar are worked in. The dough is then formed into a ball and rolled out on a floured board. 
Photo of: Puff Pastry

Puff Pastry

Submitted by: phaylock 
Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original. 
Photo of: Hot Water Pie Crust II

Hot Water Pie Crust II

Submitted by: Ruth 
This recipe yields a tender, flaky pie crust every time. Flour, shortening, hot water, cornstarch, vinegar, and milk will help you do the trick. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. This recipe yields two double crusts. 
Photo of: Flaky and Tasty Pastry

Flaky and Tasty Pastry

Submitted by: Michelle LaVerdiere 
Three generations have made oodles of pie crust with this recipe, and they all say lard rules! It makes enough dough for three double-crusted pies, so get busy. 
Photo of: Sweet Short Pastry

Sweet Short Pastry

Submitted by: Nori Salisbury 
Sugar, butter and a dash of vanilla are added to the flour and chilled shortening, so this wonderful pastry is much like a sweet shortbread cookie. It 's perfect for cherry or other fruit fillings. This recipe yields one 9-inch crust. 
Photo of: Fried Pie Pastry

Fried Pie Pastry

Submitted by: Donna Mig 
Got a hankering to make a batch of small pies filled with your favorite filling and fried up crisp and delicious? Then, this is your dough recipe. Make it by hand or in the food processor. 
Photo of: Hot Water Pie Crust I

Hot Water Pie Crust I

Submitted by: Ann Powell 
Forget everything you 've heard about chilling your pie crust ingredients. This recipe uses boiling water and the pastry turns out flaky, manageable, and delicious. It yields two 9-inch crusts. 
Photo of: Sweet Tart Pastry

Sweet Tart Pastry

Submitted by: JJOHN32 
Unsalted butter is the shortening in this very delicate pastry, so the method for combining and kneading this dough is similar to making puff pastry. Flour, sugar, salt, egg and vanilla also go into this dough. Fill the finished pastry with your favorite pie filling and enjoy.  
 
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