Super Quick Hot Water Pastry Recipes

BOILING WATER PASTRY

Steps:

• Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
• Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.

SUPER QUICK HOT WATER PASTRY

Steps:

• Place flour in mixing bowl, make a well in the center.
• Put oil and hot water in cup or jug and pour onto flour.
• Mix well until all flour is incorporated. The dough should be quite pliable.
• Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
• Roll out on floured surface and use immediately.
• For Vegetarian omit animal fat or Lard.
• For Vegan omit Animal Fat, Lard or melted butter and use only oil.

HOT WATER CRUST PASTRY

Steps:

• Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
• Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
• Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
• This is a simple pastry often used for meat pies. .

SCRATCH HOT WATER PASTRY

Steps:

• Cream shortening with a fork into the 1/4 cup of boiling water.
• Mix and sift the flour, salt, and baking powder.
• Add the mixture to the shortening slowly.
• Blend well.
• Form into a ball and refrigerate until ready to use. .
• Yield = 1 pastry shell.

HOT WATER PASTRY

Steps:

• Put shortening in a medium bowl and boil the water.
• Pour water over shortening and blend till all the water is absorbed and the mixture is smooth.
• Add the flour,salt and baking soda.I put the soda and salt in the first cup of flour and mix in one cup at a time in case you don't need all of the flour. Usually you do.
• Once it is mixed and in one large ball, you can then cut this down to 3 individual balls of dough, wrap in plastic wrap and chill for at least 2 hours. If you want a larger pie crust, just do 2 balls of dough.
• If you do not use all the dough it can be kept in the fridge for about a week or so or even frozen.
• Bake these pie crusts up as you would any others. I usually bake them at 350-400 for 12-15 minutes, or till golden brown.
• Follow instructions for double crust fruit pies when using those 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.