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Hot Water Pie Crust
This easy-to-make pie crust bakes up with a sturdy, sandy texture instead of the flaky layers of standard pie dough. It uses two types of fat: butter for flavor and shortening to help ensure a tender, cookie-like texture. To prevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights are removed after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over.
Makes one
baked 9-inch pie crust
Tip
Don’t make the dough in advance. It’s easiest to work with when just made. Also, don’t roll it too thin; aim for ¼-inch thickness. If the dough tears when putting it into the pie plate, simply patch it; it’s very forgiving that way.
50 minutes
15 minutes active, plus cooling
Ingredients
-
195
grams (1½ cups) all-purpose flour
-
¼
teaspoon table salt
Directions
-
01Heat the oven to 375°F with a rack in the middle position. In a medium bowl, whisk together the flour and salt, then make a well in the center; set aside.
Reviews
June 20, 2025
Hot Water Crust
This crust recipe amazes me. One would think it would turn out tough but it doesn't. I have made two of pies of Yelapa the corn and coconut. Both delicious. My question is would this crust be appropriate for pumpkin pie? It would definately eliminate the soggy crust problem.
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