{"id":7208,"date":"2014-11-04T06:56:09","date_gmt":"2014-11-04T14:56:09","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=7208"},"modified":"2024-11-29T16:28:18","modified_gmt":"2024-11-30T00:28:18","slug":"hot-water-pie-crust-2","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/hot-water-pie-crust-2\/","title":{"rendered":"Hot Water Pie Crust: The Easiest Pie Crust You Will Ever Make"},"content":{"rendered":"\n

If you have ever feared making pie crust from scratch, you need to give this Hot Water Pie Crust a try. It is easy to make, flexible and creates a tender flaky pie crust every time.<\/p>\n\n\n\n

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I have a fear of pie crusts, they intimidate me. I have ruined far too many pies because of the crust. Yes, one is too many in my book.<\/p>\n\n\n\n

Sometimes it falls apart before I can get it into the pan. Other times it was tough like a cracker.<\/p>\n\n\n\n

When I saw this recipe in\u00a0an old cookbook from the PBS Series Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens<\/a>, I knew I had to give it a try.<\/p>\n\n\n\n

It worked like magic!! The resulting dough was easy to work with and has become my go to pie dough recipe for both sweet and savory pies. <\/p>\n\n\n\n

What type of fat should I use for pie crust?<\/h3>\n\n\n\n

The original recipe calls for lard, but I substituted shortening. But which fat is best for pie dough?<\/p>\n\n\n\n

Vegetable oil<\/strong> will produce a crumbly textured dough.<\/p>\n\n\n\n

Lard<\/strong> produces a crisp flaky crust. It has a high melting point making a dough that is easy to work with.<\/p>\n\n\n\n

Shortening<\/strong> also has a high melting point and dough made with shortening will hold its shape better. Perfect for decorative pie crusts.<\/p>\n\n\n\n

Butter<\/strong> has a lower melting point making it more difficult to work with. But, with its 15-20% water as opposed to the 100% fat of the others. The water steams when baked making the crust puff up with lovely flaky layers. <\/p>\n\n\n\n

Many expert pie makers use a combination of fats to get the best of both worlds: buttery flaky layers that is still easy to work with.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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