Martha Daul’s Easy Hot Water Pie Crust
📜 Collection: UK3 | ✍️ Attribution: Martha Daul | 📂 Category: Desserts Discover Martha Daul’s unique hot water pie crust recipe that whips boiling water into shortening for an incredibly tender, easy-to-roll dough.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | None | One double-crust 9-inch pie |
🔪 Key Equipment
- Medium bowl
- Electric mixer
- Separate bowl
- Fork or spatula
- Wax paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 Cup | Crisco | Shortening |
| 1/4 Cup | Water | Boiling |
| 1 Tablespoon | Milk | Unspecified |
| 2 Cups | Flour | All-purpose |
| 1 Teaspoon | Salt | Implied |
Instructions
Step 1: Whip the Shortening
- In a medium bowl, whip the 3/4 cup Crisco with an electric mixer until it is light and fluffy.
Step 2: Emulsify with Liquids
- With the mixer on low speed, carefully pour the 1/4 cup boiling water and the 1 tablespoon milk into the whipped shortening. Beat until the mixture is smooth and creamy.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the 2 cups flour and 1 teaspoon salt.
Step 4: Form the Dough
- Add the flour mixture to the wet ingredients and stir with a fork or spatula until the dough just comes together into a ball.
Step 5: Roll and Shape
- Divide the dough in half. Place one half between two sheets of wax paper and roll it out until smooth and pliable. Repeat with the second half for your pie pan.
💡 Make-Ahead & Storage: This dough can be used immediately or chilled in the refrigerator for later use.
Original Recipe Scan
