This old-fashioned pastry dough makes a deliciously shortbread-like crust.
This recipe can be prepared in 45 minutes or less.
Ingredients
Makes enough dough for a double-crust 9 inch pie
In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
If dough feels dry or crumbly, add additional hot water by the tablespoonful.
Leave a Review
Reviews (8)
Back to Top简讯:互联网是全球性的。美国人作表语用ted to learn 95% of world uses metric system within next decade.
Anonymous
9/2/2022
I really enjoyed working with this pastry dough. I froze half of this recipe for later use. When I took it out, I thawed it in the refrigerator. I used this to make pecan tartlets. Super easy to handle and this dough delivered. Flakely and light with a mildly scented fragrance of butter. I am definitely using this recipe again.
cookindivarox
Boca Raton, FL
1/2/2022
Any possiblility to get the quantity of ingredients in metric please???
Marie Noelle
Mauritius
11/29/2021
This is wonderfully simple and delicious, as well as versatile. We have used this recipe for a curry pot pie and a quiche, and both came out great. I will be making this recipe many times over.
ViciousWarGoose
Phoenix, AZ
2/26/2016
We made an awesome chicken yellow curry pot pie with this, it was amazing and easy to make.
ViciousWarGoose
The Darkness
2/18/2016
Delicious and easy to make. I even made a GF version that was flaky and tasty.
annaalvord
Boston, MA
10/27/2015
I didn't add the oil and I used the recipe to make pierogies and the dough was so light and fluffy the pierogies came out perfect.
tessa333
perry,pa
8/12/2013
This worked perfectly for me. Just keep a bowl of water and lots of flour while rolling it out to deal with tares and stickiness. Made it with the gooseberry pie.
Anonymous
Toronto, ON
7/18/2010
See Related Recipes and Cooking Tips
-
Make Hot-Water Crust Pastry Like a Proper Brit
Like Channing Tatum, hot-water crust pastry is hardy yet tender. Unlike certain other pie doughs, it doesn't need to be treated delicately.
