Easy Hot Water Pie Crust
A no-fail hot water pie crust recipe yields a flaky, tender pastry that can be easily doubled.
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Instructions
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Preheat oven to 375 F if blind baking.
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In a large bowl, combine shortening, hot water, and milk; beat with a fork for 5 minutes until whipped cream-like.
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Add flour and salt, then beat with a fork to form a dough that cleans the bowl.
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Divide the dough into two portions and roll each between waxed paper sheets.
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Fit the rolled dough into a pie shell, then proceed with your specific pie recipe.
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To blind bake the crust for an unbaked filling, line it with foil and pie weights (or dried beans) or simply prick it with a fork.
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For a lined crust, bake at 375 F for 12 minutes. Remove the lining and weights, then bake 7 to 8 minutes longer until light golden.
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For a pricked crust, bake at 375 F for 15 to 20 minutes, pricking again halfway if the crust puffs.
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Cool the crust completely before filling.