*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 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!
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!
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.
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
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!
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!