Hot Water Pastry

"This is a recipe from an old dutch cookbook. It works out so well.You can use lard or shortening. I suppose you can also use butter too, although I have not tried that yet."
 
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Ready In:
42mins
Ingredients:
5
Yields:
2-3 pie shells
Serves:
8-12
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ingredients

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directions

  • Put shortening in a medium bowl and boil the water.
  • Pour water over shortening and blend till all the water is absorbed and the mixture is smooth.
  • Add the flour,salt and baking soda.I put the soda and salt in the first cup of flour and mix in one cup at a time in case you don't need all of the flour. Usually you do.
  • Once it is mixed and in one large ball, you can then cut this down to 3 individual balls of dough, wrap in plastic wrap and chill for at least 2 hours. If you want a larger pie crust, just do 2 balls of dough.
  • If you do not use all the dough it can be kept in the fridge for about a week or so or even frozen.
  • Bake these pie crusts up as you would any others. I usually bake them at 350-400 for 12-15 minutes, or till golden brown.
  • Follow instructions for double crust fruit pies when using those recipes.

Questions & Replies

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Reviews

  1. Suzy_Q
    I've tried this twice now. The 1st time I didn't use regular flour and wound up throwing out the pie. I tried again using regular flour and although quick and easy, I'm sadly not crazy about the flavor and texture. Unfortunately I won't be making this again and will keep searching for the perfect pie crust recipe.
     
  2. Kermit in Huntsville
    Thank you, thank you, thank you I always made this pastry when I was first married and lost the recipe. I always had such luck with it and can't wait to start making it again. I always used lard but I know I added in probably a teaspoon of vinegar to the lard and water which made it creamy. Always foolproof. Right on Elaine!
     
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