Boiling Water Pie Crust

Boiling Water Pie Crust Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 8-inch or 3 9-inch shells
Prep:
10 Min
Cook:
15 Min

Ingredients

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

How to Make Boiling Water Pie Crust

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.

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About Boiling Water Pie Crust

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




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