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Crust: Hot Water Pie Crust




Source of Recipe


Good Housekeeping Cookbook 1972


Recipe Introduction


"It's really hard to ruin this pie crust recipe. It makes the most tender crust you've ever tasted! This recipe works best if you use the waxed paper method for rolling out the dough."




List of Ingredients




1 cup minus 2 Tbsp. shortening
1/4 cup hot water
1 Tbsp. milk
2-1/4 cups all purpose flour
1/2 tsp. salt




Recipe



Place shortening in large bowl. Pour hot water and milk over the shortening. With a dinner fork, break up the shortening.

Tilt bowl and beat quickly until the mixture looks like whipped cream. Pour flour and salt over shortening mixture and beat well with the fork, forming a dough that cleans the bowl.

Divide into two parts and roll out between two sheets of waxed paper. Fit into pie shell and use as directed in recipe.

Makes enough pastry for a filled 2 crust 8" or 9" pie.