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Nutrition Facts
Serving Size 1 piecrust 411g Recipe makes 1 piecrust)
Calories 1588
Calories from Fat 939		(59%)
Amount Per Serving		%DV
	Total Fat 104.3g	160%
	Saturated Fat 29.9g	149%
	Monounsaturated Fat 30.5g
	Polyunsaturated Fat 38.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1168mg		48%
Potassium 200mg		5%
Total Carbohydrate 143.1g		47%
	Dietary Fiber 5.1g	20%
	Sugars 0.5g
Protein 19.4g		38%
how is this calculated?

Boiling Water Pie Dough-Very Easy!!

Recipe #374861 | 1 hour | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: beckerd
May 28, 2009

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

1 piecrust (change servings and units)

Ingredients

1/2 cup vegetable shortening
1/2 cup boiling water
1 1/2 cups all-purpose flour
1/2 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.