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Rating: 4.74 stars
57 Ratings
  • 5 star values: 49
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.

Recipe Summary

Servings:
16
Yield:
2 double crusts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.

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  • In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.

Nutrition Facts

287 calories; protein 3.3g; carbohydrates 24.4g; fat 19.6g; cholesterol 0.2mg; sodium 292.1mg. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2008
I've been making ice water pie crust for many years and was pretty skeptical of using hot water. Wow, was I wrong! This was so easy and came out of the oven tender and flaky. I added a tablespoon of sugar with the dry ingredients because I was making a fruit pie. I didn't chill the dough before I rolled it out. You must use waxed paper below and above because the dough tends to stick. Use the bottom wax paper to 'flip' the dough into your pie pan and then peel off the paper. Voila! Read More
(61)

Most helpful critical review

Rating: 1 stars
01/30/2009
Very hard to roll out. Read More
(3)
57 Ratings
  • 5 star values: 49
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/16/2008
I've been making ice water pie crust for many years and was pretty skeptical of using hot water. Wow, was I wrong! This was so easy and came out of the oven tender and flaky. I added a tablespoon of sugar with the dry ingredients because I was making a fruit pie. I didn't chill the dough before I rolled it out. You must use waxed paper below and above because the dough tends to stick. Use the bottom wax paper to 'flip' the dough into your pie pan and then peel off the paper. Voila! Read More
(61)
Rating: 5 stars
12/06/2004
I LOVE this recipe! i could never make a pie crust worth eating..that is if i ever even got it in the pan! i have made this one with shortning, lard, and butter, all worked evenly as well..and it was perfectly tender and flaky! Read More
(49)
Rating: 5 stars
06/13/2008
This is THE BEST pie crust recipe EVER!!!! I have tried and failed, miserably with other techniques...this one is the bomb! I will definitely pass this one on to the next generation! Read More
(25)
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Rating: 5 stars
03/17/2009
Absolutely wonderful crust! I just threw everything into my food processor and it turned out beautiful! The crust is light flaky and delicious. This will be my #1 recipe for crust from now on! Read More
(15)
Rating: 5 stars
12/30/2006
This crust tasted really good. It's a nice flaky crust that doesn't turn out to tuff. I tried to handle it very gently so as not to overwork it. Also I used just a little bit less salt. If you like a sweeter crust you may want to add a little sugar. I didn't though because I like my crust to be more salty than sweet. I'll keep using this recipe from now on. Thanks. Read More
(11)
Rating: 5 stars
11/17/2010
I think I have finally found a pie crust dough that works!! Finally! it can truly be "easy as pie!" I just wanted to do a test batch so I made 1/4 of the recipe wondering if it would even work 'cause that ends up being only 2 Tbsps of hot water. I used Spectrum Naturals Organic Shortening and followed the recipe exactly. After stirring until the dough came together I dumped it out on a sheet of parchment paper formed it into a flat 1/2 disk covered with Saran Wrap and popped into the 'fridge for MAYBE 2 or 3 min. After clearing off my counter I pulled the dough packet out of the fridge placed the whole shebang on the back side of a cookie sheet and using a smooth-sided water bottle (cuz I can't find my rolling pin) VERY easily rolled the whole thing out into an oblong roughly 1/4" thick. I took the Saran Wrap off sprinkled some sugar and cinnamon over the top of the dough and put the whole thing into a pre-heated 450 degree oven for about 10 min. It came out tender and flaky and crisp - just like a pie dough should. Good flavor too! I was inspired to do more with this than just eat it:) - so I spread some left-over homemade cream cheese frosting over the crust while still warm then evenly spooned on some warm spiced chunky applesauce I'd just made. I cut this up into "chunks" (wow! was that crust tender and flaky to cut through!) and it makes an awesome flat apple tart!:D Read More
(10)
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Rating: 5 stars
04/06/2015
I'm a pie crust snob so I was hesitant to make this crust but I was in a hurry and didn't have time to make my usual "Art of French Cooking" pie crust. I was swayed by the glowing reviews. I am not at all disappointed. I followed the recipe to a "t" but did not roll the dough between waxed paper. I rolled it on a well floured counter. This crust is easy to make easy to rollout and the results are a light flakey crust. What more could you possibly ask for! I still prefer the buttery flavor of a butter crust but one reviewer said she made it with butter and it worked fine. If it does I just may say goodbye to Julia! Thanks for a GREAT recipe! Read More
(10)
Rating: 5 stars
01/13/2009
this came out perfect...and I am the worst at pie crusts..just avoided making them after a few to many mistakes. This was great..used for a pot pie...rolled between saran wrap (its all I had) and used cider vinegar (all I had) and it was still the best pie crust..tender flaky. Oh I mixed it in a mixer for a few seconds..but when I added the hot water to the shortening it didn't melt completely..next time I think I am gonna melt in microwave. You won't be disappointed! Read More
(8)
Rating: 5 stars
11/23/2005
I was hesitant to try this recipe as it seemed so different but it turned out great! I have trouble rolling out dough but this wasn't bad at all and it turned out tender and flakey. Read More
(8)
Rating: 1 stars
01/30/2009
Very hard to roll out. Read More
(3)