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My review
Boiling Water Pie Crust
HAYCO
"My mom used this recipe quite often."
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Ingredients
servings 113 calsOriginal recipe yields 8 servings (1 double crust)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 113 calories; 12.8 g fat; 0.1 g carbohydrates; 0 g protein; 0 mg cholesterol; 176 mg sodium. Full nutrition
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Read all reviews 2023 Ratings
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Most helpful positive review
9/19/2006
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 in...
Most helpful critical review
1/25/2004
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 le...
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9/19/2006
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 in...
9/27/2001
it is a very good crust.believe it or not. It comes out flaky and good. I used it for a pumpkin pie.
1/25/2004
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 le...
11/7/2006
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...
12/27/2003
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!
1/13/2004
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.
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.