Best 2 Water Whip Pie Crust Recipes

Are you tired of soggy, bland pie crusts? Seeking a delightful and straightforward recipe to elevate your pies and tarts? Look no further! This article introduces you to the culinary marvel that is the water whip pie crust, a game-changer that will transform your baking experience.

With just three simple ingredients – flour, water, and salt – this crust achieves an unparalleled crispness and flakiness that will leave your taste buds yearning for more. You'll discover not one, but a collection of water whip pie crust recipes, each catering to different dietary preferences and skill levels. From the classic all-purpose flour crust to gluten-free and vegan variations, this article has it all.

Whether you're a seasoned baker or just starting your pastry journey, these recipes empower you to create picture-perfect pie crusts that will impress family and friends alike. So, let's dive into the world of water whip pie crusts and unlock the secrets to crafting the perfect foundation for your favorite pies and tarts.

Let's cook with our recipes!

NO FAIL PIE CRUST... WATER WHIP PIE CRUST

NO Fail Pie Crust... water whip pie crust image

This recipe was given to me from my boyfriend's mother, Bonnie. I had never made a home made pie crust before, till I got this recipe. It's so easy and hasn't failed me yet ! I have been a pie making fool since getting this ! My boyfriend, Lance has been my taste tester and doesn't seem to mind.

Provided by Tonya Dupree

Categories Pies

Time 15m

Number Of Ingredients 7

Ingredients

3/4 c shortening
1 Tbsp milk
1 tsp salt ( opt )
1 tsp sugar
1 tsp vanilla
1/4 c boiling water
2 c flour

Steps:

1. Stir milk, salt, sugar and vanilla into the shortening.
2. Add boiling water and whip with a fork until like a thick cream.
3. Add flour all at once. Stir with a fork in "around the bowl motion ". Stir till just mixed. Do not over mix.
4. If making single prebaked pies to fill later, prick with a fork and bake 12 min. @ 450. If making a pie , like a pumpkin pie, just bake according to pumpkin pie recipe directions. It is very important when mixing the crust, do it in the round the bowl motion, if you don't, you'll have a big mess on your hands... lol

WATER-WHIP PIE CRUST

Water-Whip Pie Crust image

Here is another favorite recipe from A Women's Paradise of recipes by the Associated Women For Pepperdine College cookbook that was published in 1962. This pie crust is so quick and easy and very flaky. I have been making it for years and know that once you give it a try then you will love it too!

Provided by Jeanne Gliddon

Categories Savory Pies

Time 25m

Number Of Ingredients 5

Ingredients

3/4 c shortening
1 Tbsp milk
1/4 c boiling water
1 tsp salt
2 c sifted, all purpose flour

Steps:

1. Put shortening in mixing bowl, pour boiling water and milk over it.
2. Break up shortening, whip with fork or pie blender till mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
3. Stir flour and salt into mixture.
4. Stir quickly with around the bowl strokes until it cleans the bowl.
5. Divide dough in half, roll out for bottom and top crust or freeze for future use.
6. For pre-baked pies, prick with a fork and bake 10 to 12 min. @ 450 while watching closley to prevent over baking. If making an apple, peach, pumpkin, etc., bake according to pie recipes directions.

Tips:

For the best results, use ice-cold water and butter. This will help to keep the dough cold and flaky.
Work the dough quickly and gently to avoid overworking it. Overworking the dough will make it tough.
If the dough is too dry, add a little more water, one tablespoon at a time, until the dough comes together.
If the dough is too wet, add a little more flour, one tablespoon at a time, until the dough is no longer sticky.
Chill the dough for at least 30 minutes before using. This will help to make the dough easier to work with and prevent it from shrinking in the oven.
When rolling out the dough, use a light touch and avoid over-rolling. Over-rolling will make the dough tough.
Bake the pie crust at a high temperature (425°F) for 15-20 minutes, or until the crust is golden brown.

Conclusion:

Water whip pie crust is a delicious and versatile pie crust that can be used for both sweet and savory pies. It is easy to make and can be made ahead of time. With its flaky texture and buttery flavor, water whip pie crust is sure to be a hit with your family and friends.