Best 9 Hot Water Pie Crust Ii Recipes
When it comes to making a delicious and flaky pie crust, the hot water pie crust technique is a great option. This method involves using boiling water to create a dough that is both tender and flavorful. The result is a pie crust that is perfect for any type of pie, from classic fruit pies to savory meat pies. Whether you're a novice baker or an experienced pie maker, this introduction will guide you through the process of making a hot water pie crust. Learn the essential steps and tips for creating a flaky, golden brown crust that will elevate your pies to the next level.
Let's cook with our recipes!
HOT WATER PIE CRUST
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
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!
HOT WATER PIE CRUST I
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
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
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
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 II
Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.
Provided by Ruth
Categories Pastry Pie Crusts
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
- In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 24.4 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 0.2 g
HOT WATER PIE CRUST II
Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.
Provided by Ruth
Categories Pastry Pie Crusts
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
- In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 24.4 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 0.2 g
HOT WATER PIE CRUST II
Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.
Provided by Ruth
Categories Pastry Pie Crusts
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
- In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 24.4 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 0.2 g
HOT WATER PIE CRUST
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
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
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
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
HOT WATER PIE CRUST II
Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.
Provided by Ruth Uitto
Categories Pastry Pie Crusts
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.n
- In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.n
Nutrition Facts : Calories 286.5 calories, Carbohydrate 24.4 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 0.2 g
Tips:
- Use boiling water. This is essential for creating a flaky crust. Cold water will make the dough tough.
- Don't overwork the dough. Overworking the dough will make the crust tough. Mix the dough just until it comes together.
- Chill the dough before rolling it out. This will make the dough easier to work with and will help prevent it from shrinking in the oven.
- Roll the dough out on a lightly floured surface. This will prevent the dough from sticking to the rolling pin or the counter.
- Trim the edges of the dough. This will help to create a neat and even crust.
- Brush the edges of the dough with water before crimping. This will help to seal the edges of the crust and prevent them from coming apart.
- Bake the pie crust at a high temperature. This will help to create a flaky crust.
- Let the pie crust cool completely before filling it. This will help to prevent the crust from becoming soggy.
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. With a little practice, you can master the art of making hot water pie crust and impress your friends and family with your baking skills.
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