Best 9 Hot Water Pie Crust I Recipes

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Creating the perfect hot water pie crust can be a daunting task, but with the right guidance, it's possible to achieve a flaky, golden-brown crust that will elevate any pie or quiche. This guide will take you through the essential steps of making a hot water pie crust, from measuring and mixing the ingredients to rolling and baking the dough. Whether you're a seasoned baker or just starting out, these tips will help you master this classic pastry technique and impress your friends and family with your culinary skills.

Let's cook with our recipes!

HOT WATER PIE CRUST I



Hot Water Pie Crust I image

Pie crust recipe using hot water instead of cold.

Provided by Ann Powell

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 5

¾ cup shortening
½ teaspoon salt
1 teaspoon milk
¼ cup boiling water
2 cups all-purpose flour

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.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 11.9 g, Fat 9.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 73 mg

HOT WATER PIE CRUST



Hot Water Pie Crust image

Yes this fabulous flaky and tender pie crust recipe is made with hot water. It's so simple and perfect.

Provided by lindaBest

Number Of Ingredients 6

solid vegetable shortening: 3/4 cup
softened butter: 1/4 cup
very hot water: 1/4 cup
milk: 2 tablespoons
all purpose flour: 2-1/3 cups
salt: 1/2 teaspoon

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!

MEAT PIE WITH HOT-WATER CRUST



Meat Pie with Hot-Water Crust image

Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's chicken-and-pork filling studded with pistachios and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch pie

Number Of Ingredients 25

8 ounces fatback, cut into 2-inch pieces
6 ounces chicken livers, rinsed and patted dry
6 ounces boneless, skinless chicken thighs, cut into 2-inch pieces
6 ounces boneless pork shoulder, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
3 shallots, minced
1 ounce fatback, cut into 1/4-inch pieces
3 ounces chicken livers, cut into 1/4-inch pieces
8 ounces boneless, skinless chicken thighs, cut into 1/3-inch pieces
8 ounces boneless pork shoulder, cut into 1/3-inch pieces
2 tablespoons brandy, such as cognac
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1/2 cup sliced pistachios, preferably Sicilian
3 1/2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 1/2 sticks (3/4 cup) unsalted butter
6 ounces lard
1 cup unbleached bread flour
1 envelope (1/4 ounce) unflavored gelatin
1/2 to 3/4 cup chicken stock, preferably homemade, heated

Steps:

  • Ground Meat: In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder. Pass through medium blade of a meat grinder into another large bowl.
  • Filling: In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized. Let cool completely, then add to ground-meat mixture. Add fatback, chicken livers, chicken thighs, and pork shoulder; mix to combine. Add brandy, sage, thyme, spices, 2 teaspoons salt, and 1/2 teaspoon pepper; mix to combine. Fold in pistachios. Refrigerate, covered, while you make crust.
  • Hot-Water Crust: Preheat oven to 375 degrees with rack in center. In a large bowl, whisk together flours and salt. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. On a lightly floured surface, knead until smooth, about 3 minutes. Divide dough in half; set one half aside. Cut remaining half into two equal pieces; wrap separately in plastic to prevent drying out. Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness. Using the base of a 10-inch springform pan as a guide, cut a round from dough; fit into bottom of pan, pressing into place and patching dough as needed. Remove plastic from one of the dough pieces. Cut dough into 4-inch wide strips; press up sides of pan to cover completely, rerolling dough and patching as needed (dough should come up sides of pan to reach top edge). Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps. Brush dough with a thin layer of egg wash to prevent any leaks.
  • Add filling to crust, smoothing surface with an offset spatula. Remove plastic from remaining piece of dough; on a lightly floured surface, roll out dough to a 1/4-inch-thick round. Place round over filling; press edges to seal with dough on sides of pan. Create a vent by inserting the handle of a wooden spoon into center and making a hole. Make a second hole near edge of pie. On a lightly floured surface, reroll reserved dough scraps to a 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife. Brush bottoms of leaves with egg wash; adhere to top crust in a decorative pattern (be careful not to cover vents). Using a 3-inch flower cutter, cut out a flower and make a hole in the center. Place flower over vent in center of pie, making sure holes align. Transfer pie to a parchment-lined rimmed baking sheet.
  • Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes. Carefully remove from oven and gently remove sides of pan. Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more. Transfer to a wire rack and let cool completely, at least 2 hours.
  • Aspic: Sprinkle gelatin over 2 tablespoons water; let stand until softened, about 5 minutes. Add to 1/2 cup heated chicken stock; let stand until gelatin has dissolved. Insert a funnel into vent along edge of the pie; slowly add stock mixture, a little at a time, so it does not overflow. Refrigerate pie overnight; bring to room temperature before serving.

HOT-WATER PASTRY DOUGH



Hot-Water Pastry Dough image

This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.

Categories     Dessert     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes enough dough for a double-crust 9 inch pie

Number Of Ingredients 5

3 cups all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter
2/3 cup cold vegetable shortening
1/3 cup boiling water

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.

MEAT PIE WITH HOT WATER CRUST



Meat Pie with Hot Water Crust image

Really authentic meat pie recipe handed down through my family.

Provided by Kalindaso

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h40m

Yield 12

Number Of Ingredients 15

¾ cup lard
1 cup boiling water
5 ⅓ cups all-purpose flour
½ teaspoon salt
2 pounds ground pork sausage
½ pound ground pork
½ pound lean pork tenderloin, sliced into small pieces
1 onion, finely chopped
½ cup chopped fresh parsley
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon mixed herbs
1 pinch medium curry powder, or to taste
1 pound smoked streaky bacon
2 tablespoons milk, or as needed

Steps:

  • Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
  • Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
  • Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
  • Freeze pie crust base and top until firm, about 10 minutes.
  • Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
  • Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
  • Cool pie completely before removing from the pan.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 44.6 g, Cholesterol 89.7 mg, Fat 38.1 g, Fiber 1.9 g, Protein 27.2 g, SaturatedFat 13.7 g, Sodium 1079.4 mg, Sugar 0.7 g

HOT WATER PIE CRUST



Hot Water Pie Crust image

A simple pie crust made tender by whipping shortening with hot water. From Cooking from Quilt Country by Marcia Adams.

Provided by Audrey

Number Of Ingredients 4

1 cup shortening (or lard)
1 teaspoon salt
1/2 cup boiling water
3 cups all purpose flour

Steps:

  • Beat the shortening and salt in a large bowl until combined. Add boiling water and beat until combined. Let cool to room temperature, stirring again if the shortening and water start to separate.
  • Stir in flour and form the mixture into a ball. Do this quickly and do not over mix or you will get tough crust. Chill for several hours or overnight.
  • To bake, remove from refrigerator 30 minutes before attempting to roll.
  • For a prebaked crust roll out to 1/8" thickness. Place in pie pan and trim edges as needed. Prick crust with a fork (or use pie weights) and bake at 425 degrees for 15 minutes until golden.

HOT WATER PIE CRUST



Hot Water Pie Crust image

Make and share this Hot Water Pie Crust recipe from Food.com.

Provided by Darlene Summers

Categories     Pie

Time 35m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 5

3 ounces margarine
4 ounces water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk

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 CRUST PASTRY



Hot Water Crust Pastry image

Provided by Food Network

Time 1h

Yield Makes 1 crust (9 ounces)

Number Of Ingredients 5

6 tablespoons butter, cubed
4 ounces (1/2 cup) water
8 ounces all-purpose flour
Pinch salt
1 egg, beaten

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. .

HOT WATER PIE CRUST



Hot Water Pie Crust image

Make and share this Hot Water Pie Crust recipe from Food.com.

Provided by Lindsey Lawrence

Categories     Pie

Time 35m

Yield 2 crusts, 16 serving(s)

Number Of Ingredients 6

1 cup vegetable shortening
1 teaspoon soy margarine
3/4 cup boiling water
2 teaspoons baking powder
1/4 teaspoon salt
3 cups all-purpose flour

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.

Nutrition Facts : Calories 201, Fat 13.3, SaturatedFat 3.8, Sodium 85.6, Carbohydrate 18, Fiber 0.6, Sugar 0.1, Protein 2.4

Tips:

  • Use boiling water to create a flaky and tender pie crust. This method gelatinizes the starch in the flour, creating a barrier that prevents gluten from forming. As a result, the crust will be less chewy and more delicate.
  • Add salt to the boiling water. Salt helps to strengthen the gluten in the flour, making the crust more elastic and less likely to tear.
  • Work the dough as little as possible. Overworking the dough will develop the gluten and make the crust tough. Just mix the ingredients until they come together, then wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
  • Roll out the dough on a lightly floured surface. This will prevent the dough from sticking to the rolling pin or the counter.
  • Bake the pie crust at a high temperature. This will help to create a crispy and golden brown crust.

Conclusion:

Hot water pie crust is a delicious and versatile pastry that can be used for a variety of pies and tarts. It is easy to make and can be made ahead of time, making it a great option for busy cooks. With its flaky and tender texture, hot water pie crust is sure to be a hit with your family and friends.

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