Hot Water Pie Crust I

I use this recipe several times a week and my friends love it. I use a kitchen scale to measure 145 grams of Crisco (easier than using a 3/4 cup) and I also melt the Crisco in my Kitchen Aid bowl and add the hot water. With the bowl in place, I add the flour, mix and I have dough shortly. I allow it to rest a short time and it rolls out beautifully. My pies go to weekly dances to be raffled.

My grandmother, born in 1915 rip, has been making this since I can remember and so have I. Give it a go, especially if you’re like me and aren’t really much of a baker.

I was shocked. I’m 65 and grew up being told water had to be cold. So easy and so good. I used salted butter because it was what I had, so I should have left out the salt.

A bit difficult to start but I Love this crust. So forgiving, so tasty, easy to add spices or cheese. Tasty for sweet OR savoury, holds my vegetable gravy ‘meat’ pie like a champ and nestled fruit pie filling just as well. I used it to make cheddar bite hors d’oeuvres and they were a big hit. Looking forward to using it for many recipes in the future.

I made the recipe as printed to make two single crust pumpkin pies. Unfortunately, it was too dry to roll out nicely. I ended up having to press it into the pie plates. It tastes fine, but I need to try something else to look nicer.

This dough holds up to the juicy, slurpy, wet fillings that always makes the bottom crust disappear. I found it best with meat fillings.

Rolled out easily but it started to fall apart from how soft it was as soon as I tried moving it to the pie plate. Refrigerating didn’t help at all, and freezing for a short time made it too stiff and crumbly

Amazingly simple and delicious!

It was an awesome recipe!! I used butter instead of shortening and it turned out light, buttery and flakey for my pot pie. Highly recommend.

Quick easy crust. Very flakey and tender. I used part butter part crisco because I did not have any butter flavored crisco. I used it to make pot pies with. Turned out fantastic! If I was using this crust for s fruit pie I would definitely add some sugar and possibly some cinnamon. Will be using this recipe again and again! Thank you!

This crust was spectacular. I was making an apple pie, so I left out the salt and used two tablespoons of sugar and a bit of vanilla. It baked to perfection. I’m a cook, not a baker, so I’m not terribly proficient at pie crusts. Actually I’ve shied away from them in the past and just used premade ones. I had a bag of granny’s I needed to use, went to get a crust out of the freezer after I had prepared the apples, and realized I had none. So I bit the bullet and tried this one since it looked fairly simple. I will never again buy a crust. I think this will go well in its original form with my steak and cheese pie!

I was hoping to do more with this recipe, like create a mold free form to contain my chicken pot pie, but I struggled with making a stand alone shape. 2nd batch the same. It was easy to work. I added food coloring to my crust. The crust, when blind baked, was brittle and fell apart. I added egg wash, back in the oven for a little longer, and it did little to help. Next time, I will use a form, freeze it and then add filling and bake.

Made this recipe exactly as directed. And absolutely loved how simple it was to make. It was flaky, tasted good, and my husband even asked if I would continue to make this one, because it was better than any crust than he had before.

I have been using this recipe for 20 years. It came from a recipe book my mother has, and she used it for her pies for 30 years until I took over the holiday pie making. The dough can be very soft but an overnight chill in the fridge makes it easier to work with. Let it sit at room temperature for about 15 minutes or so and it will roll out much easier. I roll on waxed paper and use a pin sock lightly dusted with flour. This recipe makes a flaky, tasty crust that is actually worth eating.

Very easy especially considering I am terriible at rolling out dough! I avoid pastry because of my ineptitude but not this time! Took the advice of several reviews and used wax paper to stop sticking and it was the fastest apple pie ever assembled! I used unsalted butter instead of shortening and it was divine. Everyone ate their crust. My go-to recipe from now on!

I rate it this high for method and flavor, but I can’t give it five stars because this is a really skimpy crust, and only enough for a double crust pie if you are using small disposable pie plates. It wasn’t enough, or rather, it was just BARELY enough to cover my 9in. pie, with not even enough to fold over & crimp the edges. The two crusts barely met over my apples. I will adjust in future to have enough to easily roll out and be able to trim.

I love this simple easy and delicious pie crust. One thing people using this recipe for the first time should know is to NOT put it in the fridge! It shouldn’t be chilled for it to make the best pie crust ever!!!

Too soft and crumbly. Sort of a melt in your mouth crust, not crust like.

I used an identical recipe where one difference was no milk. Frankly I’m not sure what such a small volume of milk would do for 2 cups of flour and my crust was perfect without it. The other *MOST IMPORTANT* thing you must do, KNEAD the dough for 5 – 6 minutes by hand (or hook)! It will be cohesive, easy to roll, and tender like a biscuit – I would know because I just spent 3 weeks making 8+ rounds of southern style biscuits. I didn’t use wax paper, instead I used my dough scraper and rolled it up on my pin. THIRDLY, if you’re doing a deep dish or 9″ pie I would add half again as much ingredients (better too much than too little). You want to roll your crust no thinner than about 1/8″. I had to roll thin for a vegetable pie I made in a spring form pan and the crust was so delicious I wish I’d had more of it. LASTLY, I used shortening since I was making a savory vegetable pie (I also made jamaican style patties with this the second time) but would use butter for a sweet pie.

I made this crust and although it came together fairly well. better instructions would have been better. I always rest the dough for at least an hour before rolling it out and that was not written. Nor was the tip to roll between sheets of wax paper.

I tried it yesterday for an apple pie. It came out great! I used margarine instead of shortening and since margarine has salt added, I reduced the salt.