Ingredients for Hot Water Pie Crust
- Vegetable Shortening
- Soy Margarine
- Boiling Water
- Baking Powder
- 1 teaspoon salt
- All Purpose Flour
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How to Make Hot Water Pie Crust
- In a large bowl, whisk together the flour and salt.
- Cut in the chilled, cubed shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the boiling water and vinegar to the flour mixture, mixing with a fork until a shaggy dough forms. This will be slightly wet.
- Turn the dough out onto a lightly floured surface and knead gently for 2 minutes, just until the dough comes together. Do not overwork.
- Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 3 hours, or up to 24 hours. This allows the gluten to relax resulting in a flakier crust.
- Once chilled, divide the dough in half (for two crusts) or roll out the entire disc (for a single crust). Roll out on a lightly floured surface to your desired thickness.
- Carefully transfer the dough to your pie plate. Trim and crimp the edges. For a lattice top pie, cut the remaining dough into strips and weave on top of the filling.
- Bake according to your pie recipe instructions.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
18g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Pies And Tarts Desserts American Oven Easy Refrigerator Potluck Heirloom Historical Holiday Event Kosher Romantic Vegan Vegetarian Pies Grains Freezer Dietary Comfort Food Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings
