I made this 1940’s pie crust for the first time today, and it made one the best pie crusts I have made. Very flaky and tender. Please give it a try, this really works.
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Hot Water Pastry - Pie Crust
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Makes one, 9-inch double pie just
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Ingredients:
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3/4 cup (5 1/2 oz - 155 g) shortening (I used Butter Flavor Crisco), (cold from fridge or room temp OK)
1/2 teaspoon (2.5 g) distilled white vinegar
1 Tablespoon (15 g) milk, (cold from fridge or room temp OK)
1/2 teaspoon (3 g) table salt, or to taste
1 1/2 teaspoons (4 g) cornstarch
1/4 cup (2 fl oz - 58 g) boiling hot water (I heated it in the microwave)
2 cups (9 oz - 255g) all-purpose flour
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Directions:
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In a mixing bowl, add shortening, vinegar, milk, salt and cornstarch, don’t mix yet.
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Pour in the boiling hot water and whip with a dinner fork until mixture is smooth and creamy and combined, it will look similar to mayonnaise.
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Add flour to shortening mixture and stir with a rubber spatula until dough just comes together. Don’t over mix.
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Divide dough in half and roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.
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(I find it easier to hand press the bottom dough into a pie plate that has been sprayed with non-stick spray, rather than rolling it out and adding to the pie plate. I do roll out the top dough between sheets of waxed paper.)
I have this recipe also, from my Grandmother. Love it♥