Boiling Water Pie Crust Recipe

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Boiling Water Pie Crust

June Nelson

By
@junebugeskimo

This is very easy to make and to roll and very tasty. Trimmings can be re-rolled if needed THIS MUST BE CHILLED IN THE REFIRGERATOR FOR AT LEAST 8 HOURS. It can be kept in the refrigerator in a zipper bag for several days.


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Comments:

Serves:

4 8-inch or 3 9-inch shells

Prep:

10 Min

Cook:

15 Min

Ingredients

1/2 c
boiling water
1 c
lard
3 c
flour
1/4 Tbsp
salt

Directions Step-By-Step

1
Pour boiling water over lard and beat til a smooth hot mass. Sift in flour and salt. Mix till well blended. Cover with plastic wrap and chill in the refrigerator for 8 hours or more. When ready to roll just use what you need and refrigerate the remainder until later. I use a pastry cloth to roll my crust on. (A piece of canvas to fit my counter) For a prebaked shell. Bake 400 degrees for 12 minutes. Or for other pies bake as that recipe directs.

About this Recipe

Course/Dish: Pies
Hashtags: #easy, #crust