Boiling Water Pie Dough Very Easy Recipes

HOT WATER PIE CRUST I

Steps:

• 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.
• Makes crust for one double crust pie.

HOT WATER PIE CRUST

Steps:

• Add the shortening and butter to a very large bowl. Add the hot water and milk.
• Now, using a fork, whip the mixture together. This will take about 5-7 minutes. Work the fat and water together until it forms a smooth and fluffy mixture that looks like whipped cream. This will seem, at first, like it will never work, but keep at it. If you just don't feel you can do this, you can whip the mixture together in a food processor. When the mixture is smooth and fluffy, transfer it to a bowl and add the flour and salt.
• When the mixture is smooth and fluffy, add the flour and salt. Again, using the fork, work the mixtures together until a dough forms.
• Gather up the dough and form into two balls. Put the balls into plastic bags and chill for 3 to 6 hours.
• Now place one of the balls between two sheets of waxed or parchment paper and flatten it.
• Now get your rolling pin and flatten the dough, starting from the center. Gradually work the dough until it is about 1/4" thick. It should be a 12" circle.
• Carefully peel away the top layer of waxed or parchment paper. Do this by holding one side of the paper and peel lit away, holding the paper close to the pastry.
• Holding the paper, flip the dough into a pie or tart tin. Carefully peel the paper away, again holding the paper close to the pastry. If it rips or tears, don't worry; you can patch it together.
• Ease the pastry into the pan. That means don't stretch it, or it will spring back and shrink in the oven.
• If you're making a one crust pie, then fold the edges into the sides on top of the pastry that's already there to form a rim about 1/2" high. Press the dough on the sides together. Flute the edges by holding your thumbs and pointer fingers together on both hands, pinching the dough as you move around the pan. Keep the other half of the dough in the fridge or freeze it until you're ready to make another pie.
• If you're making a two crust pie, don't flute the edge. Roll out the other ball of dough just like you did the first, using fresh pieces of waxed or parchment paper. Fill the pie, then pull off the top piece of paper. Put the top crust on the filling, peel off the paper, then fold the edges of the dough together. Flute the dough.
• That's it! Follow the recipe for baking instructions. And pat yourself on the back. You've made pie crust!

BOILING WATER PIE DOUGH-VERY EASY!!

Steps:

• Put the shortening in a medium bowl and pour the boiling water over it.
• Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
• Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
• Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
• Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
• Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
• Transfer to a 9 inch pie pan, then trim and flute the edges.
• The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.

HOT-WATER PASTRY DOUGH

Steps:

• In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.

GRANDMA'S VERY EASY PIE CRUST

Steps:

• Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
• Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

BOILING WATER PIE CRUST

Steps:

• 1. Pour boiling water over lard and beat til a smooth hot mass. Sift in flour and salt. Mix till well blended. Cover with plastic wrap and chill in the refrigerator for 8 hours or more. When ready to roll just use what you need and refrigerate the remainder until later. I use a pastry cloth to roll my crust on. (A piece of canvas to fit my counter) For a prebaked shell. Bake 400 degrees for 12 minutes. Or for other pies bake as that recipe directs.

HOT WATER PIE CRUST

Steps:

• Heat margarine and water till margarine melts; quickly bring to a boil.
• Place flour salt and egg yolk in a food processor. Start food processor and pour hot liquid in through the chute. Mix till a dough forms using knife blade.
• Place dough on a floured board or cloth and knead till smooth.
• Place in plastic bag and let rest 30 minutes.
• Use as needed.

HOT WATER PIE CRUST

Steps:

• In a large bowl, add the first three ingredients and mix until creamy.
• This might take a couple of minutes; be patient.
• Add the remaining ingredients and mix until dough forms.
• Knead dough for two minutes.
• Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours.
• Makes two crusts or one crust with a lattice design on top.