*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've been using this crust since I was a teenager (too many years ago to count at this point.) It's the most forgiving dough I've ever used and bakes up nice and flaky. So many crusts seem to mix well but not roll easily. This one rolls out perfectly. I use boiling water and roll it between sheets of waxed paper. I just tried making a quadruple batch of this crust using my KitchenAid mixer - figured it would either be great or a disaster. It was great. Very flaky and still easy to manange.
This is the only piecrust recipe I have ever tried that turns out perfect and flaky each and every time. During the holidays, I baked over 20 pies and everyone is now asking for this recipe! I really like the fact that it is so easy. I, too, roll in out between wax paper (no mess and so easy).
Just a tip... My Mom always rolled out her pie crust (almost exactly this recipe) between two sheet of waxed paper. Just sprinkle a little water on a large breadboard and lay a sheet of waxed paper over it... the water keeps it from moving and buckling. Roll the dough into a ball and place in the middle of the sheet, placing another sheet on top. Flatten a little with your hand and then use your rolling pin to roll out to desired size. Peel off top sheet and lift lower sheet with dough and turn over onto pie plate, forming to fit. Peel off waxed paper... you may want to do this in sheets. Just don't use too much water when you sprinkle your board.
I used this recipe when my husband called and wanted dinner for 5 in an hour, I folded it over some canned cherry pie filling and glazed it with 'vanilla glaze' located on this site also... 5 hungry soldiers said that these 'tarts' melted in their mouths!!! thanx for this awesome recipe!!!
This was my first attempt at making my own crust. I had a little bit of troulbe with rolling it out only because I think it should have chilled longer. But the taste was excellent! Added about 1 1/2 tsp of sugar and used regular shortening. Only used one crust in a 9 in. pan so I cut the remainder with a cookie cutter sprinkled with cinnamon sugar mix and baked for about 13 minutes. If the crust is your favorite part of the pie this is awesome! Nice and flaky crust recipe.
Ann: Thank you so much for sharing this wonderful recipe! I've been using my old recipe for pie crust for over 30 years now but threw it away after trying this one! It's the best...flaky yet a little crispy. My family loved it!
This turned out flakey and light. It was the most successful pie I've made (my pie crust is usually pretty bad) I did find that it was pretty hard to work with but my kitchen was very hot. Chilling for an hour before handling and rolling between wax paper helped.
Ok when I finally cooked it it tasted pretty good (but not fantastic) but I absolutely could not roll it out. Even after refrigerating it for an hour. My pot pie ended up having to be made with out a bottom crust and the top crust was patch worked with the largest pieces I could get set (about 2 in by 4 in). It tasted fine but I'll stick with the ice water recipes from now on.
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