Water Whip Pie Crust 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.

WATER-WHIP PIE CRUST

Steps:

• 1. Put shortening in mixing bowl, pour boiling water and milk over it.
• 2. Break up shortening, whip with fork or pie blender till mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
• 3. Stir flour and salt into mixture.
• 4. Stir quickly with around the bowl strokes until it cleans the bowl.
• 5. Divide dough in half, roll out for bottom and top crust or freeze for future use.
• 6. For pre-baked pies, prick with a fork and bake 10 to 12 min. @ 450 while watching closley to prevent over baking. If making an apple, peach, pumpkin, etc., bake according to pie recipes directions.

NO FAIL PIE CRUST... WATER WHIP PIE CRUST

Steps:

• 1. Stir milk, salt, sugar and vanilla into the shortening.
• 2. Add boiling water and whip with a fork until like a thick cream.
• 3. Add flour all at once. Stir with a fork in "around the bowl motion ". Stir till just mixed. Do not over mix.
• 4. If making single prebaked pies to fill later, prick with a fork and bake 12 min. @ 450. If making a pie , like a pumpkin pie, just bake according to pumpkin pie recipe directions. It is very important when mixing the crust, do it in the round the bowl motion, if you don't, you'll have a big mess on your hands... lol

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.