Hot-Water Pastry

Preparation info

  • Difficulty

    Easy

  • Makes enough for

    1

    ( 8 " or 9 " ) 2-crust pie

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Ingredients

  • ¾ c. vegetable shortening
  • ¼ c. boiling water
  • 1 tblsp. milk
  • 2 c. sifted flour
  • 1 tsp. salt

Method

  • Put shortening in medium bowl. Add water and milk; break up shortening with a 4-tined fork. Tilt bowl and beat with fork in quick, cross-the-bowl strokes until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
  • Sift flour and salt onto shortening. With vigorous, round-the-bowl strokes, stir quickly, forming dough that clings together and cleans bowl. Pick up dough and work into a smooth, flat round. Then divide in half and form in two balls. Roll out, following directions given in Flaky Pastry for 2-Crust Pie.