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Hot Water Pie Crust Recipe

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This recipe for Hot Water Pie Crust is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. lard ( or other shortening )
1 tsp. salt
1/2 cup boiling water
3 cups flour
1 tsp. baking powder
Directions:
Directions:
Put lard and salt into bowl. Pour boiling water over and mix. Combine flour and baking powder. Add to lard mixture and combine all together. Use for your favorite pie or cover and keep in refrigerator until needed. Makes 4 crusts. Bring to room temperature before using.
Number Of Servings:
Number Of Servings:
2 double crust pies
Personal Notes:
Personal Notes:
My mother always used this recipe. However, today lard is frowned upon as an ingredient. Therefore, Crisco can be used instead. The baking powder is optional. Dough keeps in refridgerator for about 2 weeks.
This recipe was also used for the numerous apple and lemon meringue pie sales the church had in the 50's and 60's.

 

 

 

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