My mother-in-law gave me this recipe when I got married 20 years ago as a 'no fail' pastry. Add up to a half cup more cake flour if necessary.

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Recipe Summary

Servings:
8
Yield:
1 double crust
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Ingredients

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

Directions

Instructions Checklist
  • Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.

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  • Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.

Nutrition Facts

356 calories; protein 2.9g 6% DV; carbohydrates 27.9g 9% DV; fat 25.9g 40% DV; cholesterolmg; sodium 0.7mg. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2012
I got this recipe from my Mom who always made it when I was growing up. It never fails me... and is the flakiest crust I've made. I don't use cake flour... just ordinary flour. And I don't refrigerate it before rolling it out. I do roll out between two sheets of waxed paper (lightly sprinkle water on cutting board before putting down the first sheet of paper to keep it from moving while you're rolling) and then just peel off the top sheet and lift the bottom sheet with crust on it & invert to place over pie plate... then carefully peel off that sheet as you fit it to plate.. Works every time for me. Read More
(11)

Most helpful critical review

Rating: 1 stars
12/23/2003
I tried this recipe to make a galette and I must say I didn't like it at all. I followed it to the letter rolled it out and the dough was so sticky it was practically cake flour. It didn't stay together and my galette didn't make it off the baking pan; I tasted it and it was not good because it didn't have any sugar in the recipe! For a "no fail" recipe it sure failed spectacularly because I had to throw out the whole thing fruit and all. Read More
(9)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2011
I popped this in the freezer for a half an hour then let sit at room temp for 5 minutes before rolling it out. It was beautiful to work with and came out light and flaky and perfect. I added a little sugar for personal tastes. Read More
(11)
Rating: 5 stars
04/15/2003
ive tried lots of pie crust recipes and this is by far the best! talk about easy! and it turns out perfect every time...so flaky! Read More
(11)
Rating: 5 stars
10/31/2012
I got this recipe from my Mom who always made it when I was growing up. It never fails me... and is the flakiest crust I've made. I don't use cake flour... just ordinary flour. And I don't refrigerate it before rolling it out. I do roll out between two sheets of waxed paper (lightly sprinkle water on cutting board before putting down the first sheet of paper to keep it from moving while you're rolling) and then just peel off the top sheet and lift the bottom sheet with crust on it & invert to place over pie plate... then carefully peel off that sheet as you fit it to plate.. Works every time for me. Read More
(11)
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Rating: 1 stars
12/23/2003
I tried this recipe to make a galette and I must say I didn't like it at all. I followed it to the letter rolled it out and the dough was so sticky it was practically cake flour. It didn't stay together and my galette didn't make it off the baking pan; I tasted it and it was not good because it didn't have any sugar in the recipe! For a "no fail" recipe it sure failed spectacularly because I had to throw out the whole thing fruit and all. Read More
(9)
Rating: 4 stars
09/16/2002
This is a truely easy and flaky pie crust!! Read More
(5)
Rating: 5 stars
02/09/2007
Very nice and very easy! This is the only pastry recipe I use now. I used lard instead of shortening Read More
(3)
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Rating: 5 stars
11/20/2015
I must say this is an amazing recipe I was very skeptical because the dough is completly different than a traditional pie dough however the result is spectacular. I used regular flour... Some tips for extra flakiness and easy work with it: it MUST rest in the fridge the time depends on the thickness of your disc of dough just check the dough is completly cold and firm. Flour generously the surface before rolling take the dough for 5 to 10 mins out of the refrigerator make a disk of 1/2 inch thick and fold it like a napkin in four then just roll the dough the sice and thickness you need for your recipe. If you are making a pie or quiche that needs less than 40 or 45 mins in the oven I would recomend to cook the pastry a little before without the filling just cover the pan put foil and some dry beans to make weight cook for 20 mins remove the foil and the beans (be careful it will be extra hot). Let the pie shell cool down while making the filling then fill it cook as directed and that's it. If using a glass pan you can check the golden colour of the bottom. You can also make delicius chocolate pastries with this dough... Read More
(3)
Rating: 5 stars
04/27/2011
Came out great and made a delicious pie. Read More
(2)
Rating: 2 stars
12/15/2015
I decided to try 2 different hot water pastry crusts today using the same apples and filling cooking time etc. Unfortunately while this one was by far easier to handle without needing time in the fridge the end result was quite a bit tougher after the pie was cooked. Read More
(2)