Hot Water Pie Crust recipe. Try this recipe and enjoy the taste.
- Carbohydrate 185.797603569301 g
- Cholesterol 57.9002870721246 mg
- Fat 105.089099300032 g
- Fiber 6.75883346114342 g
- Protein 24.8896500311778 g
- Saturated Fat 41.786283257102 g
- Serving Size 1 1 recipe (387g)
- Sodium 3177.90346514567 mg
- Sugar 179.038770108158 g
- Trans Fat 5.32896922339432 g
- Calories 1811 calories
Step-by-step
- In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
- Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
Swapping standard ice water for boiling water transforms traditional pastry science by immediately melting the fat and hydrating the flour without requiring manual cutting. Pioneered during periods of strict rationing, hot water crusts bypassed expensive butter for shelf-stable shortening while maintaining structural integrity. Mastering this technique requires specific attention to preparation methods:
- Whip the shortening, boiling water, salt, and milk vigorously until the mixture achieves an opaque, creamy emulsion before adding dry components.
- Stir the two cups of flour using wide, circular strokes just until the dry pockets disappear to avoid developing excess gluten.
- Chill the formed dough ball for at least 30 minutes to firm the fat before rolling it out between sheets of parchment paper.
- Bake this pastry at 425 degrees Fahrenheit if creating a single-crust blind shell, securing weights inside the pan to prevent bubbling.
Replacing shortening with lard maintains a similar melting point, though vegetable oil will yield a crumbly, unworkable dough. Proper handling keeps this historical baking method efficient and reliable.
