Boiling Water Crust Ii Recipes

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BOILING WATER CRUST II



Boiling Water Crust II image

Extremely flaky crust with little hassle.

Provided by Ruth McDunn

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Yield 8

Number Of Ingredients 5

¾ cup shortening
1 tablespoon milk
¼ cup boiling water
2 cups unbleached all-purpose flour
1 teaspoon salt

Steps:

  • Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
  • In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g

BOILING WATER CRUST II



Boiling Water Crust II image

Extremely flaky crust with little hassle.

Provided by Allrecipes Member

Categories     Pastry Pie Crusts

Yield 8

Number Of Ingredients 5

¾ cup shortening
1 tablespoon milk
¼ cup boiling water
2 cups unbleached all-purpose flour
1 teaspoon salt

Steps:

  • Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.n
  • In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.n

Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g

BOILING WATER CRUST II



Boiling Water Crust II image

Extremely flaky crust with little hassle.

Provided by Allrecipes Member

Categories     Pastry Pie Crusts

Yield 8

Number Of Ingredients 5

¾ cup shortening
1 tablespoon milk
¼ cup boiling water
2 cups unbleached all-purpose flour
1 teaspoon salt

Steps:

  • Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.n
  • In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.n

Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g

BOILING WATER CRUST II



Boiling Water Crust II image

Extremely flaky crust with little hassle.

Provided by Ruth McDunn

Categories     Pastry Pie Crusts

Yield 8

Number Of Ingredients 5

¾ cup shortening
1 tablespoon milk
¼ cup boiling water
2 cups unbleached all-purpose flour
1 teaspoon salt

Steps:

  • Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
  • In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 23.9 g, Cholesterol 0.2 mg, Fat 19.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 4.9 g, Sodium 292.1 mg, Sugar 0.1 g

BOILING WATER PIE DOUGH-VERY EASY!!



Boiling Water Pie Dough-Very Easy!! image

This is a pie crust recipe that my mom always used and its quite old. Its a very liberating way to make pie crust especially for those of us who get the "willies" when we think about trying to make homemade pie crust. I know everywhere that a pie crust recipe is posted states it needs ice water to make it flaky. Not true...this way makes a crisp, flaky and tender pie crust. See for yourself..its only 4 ingredients...;) NOTE: Double the ingredients for a 2 crust 9 inch pie

Provided by beckerd

Categories     Dessert

Time 1h

Yield 1 piecrust

Number Of Ingredients 4

1/2 cup vegetable shortening
1/2 cup boiling water
1 1/2 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • Put the shortening in a medium bowl and pour the boiling water over it.
  • Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
  • Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
  • Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
  • Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
  • Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
  • Transfer to a 9 inch pie pan, then trim and flute the edges.
  • The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.

Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 29.9, Sodium 1168.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4

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