Best 5 Boiling Water Crust Ii Recipes
Have you been searching for the perfect recipe to create a flaky and flavorful boiling water crust II? Look no further! This comprehensive guide will take you on a culinary journey to discover the secrets of crafting this delectable pastry. We'll explore the essential ingredients, step-by-step instructions, and expert tips for achieving a golden-brown crust that will elevate your favorite pies, tarts, and quiches. Get ready to embark on a delicious adventure as we delve into the art of making the perfect boiling water crust II.
Check out the recipes below so you can choose the best recipe for yourself!
BOILING WATER CRUST II
Extremely flaky crust with little hassle.
Provided by Ruth McDunn
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
- In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g
BOILING WATER CRUST II
Extremely flaky crust with little hassle.
Provided by Allrecipes Member
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.n
- In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.n
Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g
BOILING WATER CRUST II
Extremely flaky crust with little hassle.
Provided by Allrecipes Member
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.n
- In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.n
Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g
BOILING WATER CRUST II
Extremely flaky crust with little hassle.
Provided by Ruth McDunn
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
- In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g
BOILING WATER PIE DOUGH-VERY EASY!!
This is a pie crust recipe that my mom always used and its quite old. Its a very liberating way to make pie crust especially for those of us who get the "willies" when we think about trying to make homemade pie crust. I know everywhere that a pie crust recipe is posted states it needs ice water to make it flaky. Not true...this way makes a crisp, flaky and tender pie crust. See for yourself..its only 4 ingredients...;) NOTE: Double the ingredients for a 2 crust 9 inch pie
Provided by beckerd
Categories Dessert
Time 1h
Yield 1 piecrust
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 29.9, Sodium 1168.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
Tips for Foolproof Boiling Water Crust:
- Use the right flour: All-purpose flour is the best choice for boiling water crust. It has the right amount of gluten to create a strong and chewy crust.
- Boil the water properly: Make sure the water is at a rolling boil before adding it to the flour. This will help to gelatinize the starch in the flour and create a smooth dough.
- Stir the dough constantly: Once you add the boiling water to the flour, stir the dough constantly until it comes together and forms a ball. This will help to prevent the dough from becoming lumpy.
- Chill the dough before rolling it out: Chilling the dough before rolling it out will make it easier to work with and prevent it from sticking to the rolling pin.
- Bake the crust at a high temperature: Bake the crust at a high temperature (450°F) for 10-15 minutes, or until it is golden brown. This will help to create a crispy crust.
Conclusion:
Boiling water crust is a versatile and delicious pastry that can be used for a variety of pies and tarts. By following these tips, you can make a perfect boiling water crust every time. You can also check out some delicious boiling water crust recipes at MenuOfRecipes.com.
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