Boiling Water Pie Dough-Very Easy!!

beckerd's Note:

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

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Yield: 1 piecrust

• ½ cup vegetable shortening
• ½ cup boiling water
• 1 ½ cups all-purpose flour
• ½ teaspoon salt

Directions:

1. Put the shortening in a medium bowl and pour the boiling water over it.
2. Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
3. Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
4. Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
5. 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).
6. 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.
7. Transfer to a 9 inch pie pan, then trim and flute the edges.
8. The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.