Hot Water Pie Crust

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Hot Water Pie Crust

Yield 2 pie shells

Author Florence La Ganke Harris

This has got to be the easiest pie crust ever. It's made several hours ahead of time but is so worth it! The crumb is still tender the next day, and even after refrigerating.

Ingredients

• 1/4 cup (60ml) water
• 1/2 cup (112g) shortening
• 1½ cups (165g) pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

1. Bring the water to a boil. Add the shortening. Stir until smooth.
2. Sift, measure and sift the flour. Add the salt and baking powder.
3. Combine the mixtures. Stir until smooth.
4. Set in covered container in refrigerator for about twelve hours.

References

Betty Crocker. Your Share: How to prepare appetizing, healthful meals with foods available today. Minneapolis, MN: General Mills, Inc. 1943.