Best 5 Hot Water Pie Crust Recipes
Hot water pie crust is a versatile and easy-to-make pastry that can be used for a variety of sweet and savory pies. Unlike traditional pie crusts that rely on butter or shortening, hot water pie crust is made with boiling water, flour, and salt. This unique method creates a tender, flaky crust that is perfect for both hand-held pies and larger pies baked in a pie plate.
This article provides three different recipes for hot water pie crust:
1. **Basic Hot Water Pie Crust:** This recipe is the foundation for all other hot water pie crusts. It is made with just three simple ingredients: flour, salt, and boiling water.
2. **Flaky Hot Water Pie Crust:** This recipe adds a little bit of butter to the basic hot water pie crust, creating a more flaky and tender crust.
3. **Sweet Hot Water Pie Crust:** This recipe adds sugar to the basic hot water pie crust, creating a crust that is perfect for sweet pies like apple pie or cherry pie.
Each recipe includes step-by-step instructions and helpful tips to ensure that your hot water pie crust turns out perfectly every time. Whether you are a beginner or an experienced baker, you will find the perfect hot water pie crust recipe in this article. So, gather your ingredients and let's get baking!
HOT WATER PIE CRUST I
Pie crust recipe using hot water instead of cold.
Provided by Ann Powell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 5
Steps:
- In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
- Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
- Makes crust for one double crust pie.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 11.9 g, Fat 9.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 73 mg
MEAT PIE WITH HOT WATER CRUST
Really authentic meat pie recipe handed down through my family.
Provided by Kalindaso
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
- Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
- Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
- Freeze pie crust base and top until firm, about 10 minutes.
- Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
- Preheat the oven to 375 degrees F (190 degrees C).
- Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
- Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
- Cool pie completely before removing from the pan.
Nutrition Facts : Calories 639.8 calories, Carbohydrate 44.6 g, Cholesterol 89.7 mg, Fat 38.1 g, Fiber 1.9 g, Protein 27.2 g, SaturatedFat 13.7 g, Sodium 1079.4 mg, Sugar 0.7 g
HOT WATER PIE CRUST II
Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.
Provided by Ruth Uitto
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
- In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 24.4 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.2 g
HOT WATER PIE CRUST
Make and share this Hot Water Pie Crust recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 35m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat margarine and water till margarine melts; quickly bring to a boil.
- Place flour salt and egg yolk in a food processor. Start food processor and pour hot liquid in through the chute. Mix till a dough forms using knife blade.
- Place dough on a floured board or cloth and knead till smooth.
- Place in plastic bag and let rest 30 minutes.
- Use as needed.
HOT WATER PIE CRUST
My Mom had a very, very old Hamilton Beach Mixer that came with a recipe book. In it was this pie crust recipe, I have tried the ice water crusts and found they aren't as easy to work with and don't come out as flaky.
Provided by Tamla Powers
Categories Pies
Time 20m
Number Of Ingredients 4
Steps:
- 1. Mix together flour, shortening, salt with a fork, or pastry blender until mixture resembles the size of small peas
- 2. Bring water to a boil and add to mixture. Stir to incorporate.
- 3. Turn out onto lightly floured surface and roll into a 12" circle.
- 4. Roll dough onto rolling pin and then roll out onto pie plate. Bake as directed.
Tips:
- Use cold water: Cold water helps keep the butter solid and prevents the gluten in the flour from developing too much, resulting in a more flaky crust.
- Work quickly: The faster you work, the less time the butter has to melt and the flakier your crust will be.
- Don't overmix the dough: Overmixing the dough will develop the gluten in the flour and make the crust tough.
- Chill the dough before rolling it out: Chilling the dough helps the butter to solidify and makes it easier to roll out.
- Use a light touch when rolling out the dough: Don't press down too hard on the dough, as this will make the crust tough.
- Trim the edges of the dough: Trimming the edges of the dough helps to prevent the crust from shrinking too much in the oven.
- Pre-bake the crust before filling it: Pre-baking the crust helps to prevent the bottom of the crust from becoming soggy.
- Use a pie shield or foil to protect the edges of the crust from burning: If you are baking a pie with a lot of filling, use a pie shield or foil to protect the edges of the crust from burning.
Conclusion:
Hot water pie crust is a delicious and versatile pastry that can be used for a variety of pies and tarts. By following these tips, you can make a perfect hot water pie crust every time.
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