Rating: 4.21 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

My mom used this recipe quite often.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.

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  • Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.

Nutrition Facts

113 calories; carbohydrates 0.1g; fat 12.8g; sodium 175.8mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
07/04/2007
I used butter instead of shortening and it was just what I needed for my pot pie! Add a little sweet and it would be perfect for a dessert pie too! Edited to add: I made this using shortening instead of butter last night and I won't do that again. It made it difficult to use/roll out. I'll make it again but I'll use butter. Read More
(29)

Most helpful critical review

Rating: 1 stars
01/27/2004
This crust was way too crumbly. After refrigerating the dough, I had to let it warm up to even try to roll it out. I'm wondering why the recipe says to refrigerate at all, since you have to let it warm up. I won't be using this recipe again. Read More
(14)
28 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/04/2007
I used butter instead of shortening and it was just what I needed for my pot pie! Add a little sweet and it would be perfect for a dessert pie too! Edited to add: I made this using shortening instead of butter last night and I won't do that again. It made it difficult to use/roll out. I'll make it again but I'll use butter. Read More
(29)
Rating: 4 stars
12/27/2003
it is a very good crust.believe it or not. It comes out flaky and good. I used it for a pumpkin pie. Read More
(18)
Rating: 1 stars
01/26/2004
This crust was way too crumbly. After refrigerating the dough, I had to let it warm up to even try to roll it out. I'm wondering why the recipe says to refrigerate at all, since you have to let it warm up. I won't be using this recipe again. Read More
(14)
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Rating: 5 stars
11/07/2006
I love this recipe! I have used a very similar recipe that calls for boiling water but just regular flour. I call it my "no-fail" crust. Like all crusts it's subjective to humdity. If your crust is too dry/too sticky it could be the humidity of your house and the amount of flour can be reduced/increased by spoonfuls accordingly. Read More
(8)
Rating: 5 stars
12/29/2003
This recipe made a tender flaky golden crust for my turkey pot pie. Definitely the best crust I've ever made and oh so simple! Thanks for sharing! Read More
(6)
Rating: 4 stars
01/14/2004
I used this for a quiche and it was tasty but I had some trouble handling it. Next time I'll let it chill longer I guess. Read More
(4)
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Rating: 5 stars
12/11/2005
I tried this recipe and found that it worked very well. In fact I'm using it tonight for a mince meat pie. Read More
(3)
Rating: 4 stars
11/11/2004
Other than a pain to roll out this was a good recipe Read More
(3)
Rating: 5 stars
07/17/2014
I am not an expert at crusts by any means. It's the one cooking/baking area that I am pretty weak in. This recipe is amazing once you get the method of handling this dough. I use it exclusively with the Chicken Pot Pie IX found on this site. The result is absolutely amazing. I wouldn't change a thing about the recipe it is fine as is. If you are using it immediately after mixing be prepared to use more flour when you roll it out. Read More
(2)