Best 10 Water Pie 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.

MEAT PIE WITH HOT WATER CRUST

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.

HOT WATER PIE CRUST II

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.

HOT WATER PIE CRUST

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.

WATER PIE

Steps:

• Pre heat oven to 350 deg.
• sprinkle flour and sugar into crust in alternating layers.
• Dot with butter.
• Add vanilla.
• Carefully pour in water.Do Not Stir.
• Bake for 60 to 70 minutes til center is like custard and not runny.
• .

BOILING WATER PIE CRUST

Steps:

• Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.
• Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.

BOILING WATER PIE CRUST

Steps:

• 1. Pour boiling water over lard and beat til a smooth hot mass. Sift in flour and salt. Mix till well blended. Cover with plastic wrap and chill in the refrigerator for 8 hours or more. When ready to roll just use what you need and refrigerate the remainder until later. I use a pastry cloth to roll my crust on. (A piece of canvas to fit my counter) For a prebaked shell. Bake 400 degrees for 12 minutes. Or for other pies bake as that recipe directs.

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:

• 1. Mix together flour, shortening, salt with a fork, or pastry blender until mixture resembles the size of small peas
• 2. Bring water to a boil and add to mixture. Stir to incorporate.
• 3. Turn out onto lightly floured surface and roll into a 12" circle.
• 4. Roll dough onto rolling pin and then roll out onto pie plate. Bake as directed.