This recipe produces a pastry that is super easy to work with!
There is just enough moisture in the boiling water to pull the dough together. The boiling water helps soften the shortening beautifully.
It doesn’t melt completely though during mixing though. During the baking, the shortening does melt leaving pockets in the crust.
The pockets make the pastry very flaky.
I used one of the crusts with the Shoo Fly Pie. The other crust I used with the Butterscotch Pie.
They both turned out wonderfully. And perfectly cooked. I don’t think I will be buying store bought pie crust every again. . .
HOT WATER PASTRY
2 Cups Sifted Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1/3 Cup Boiling Water
2/3 Cup Shortening
Sift flour, baking powder and salt together. Pour water over shortening and mix with a fork until creamy. Add flour mixture and mix into a dough. Chill, Divide, then roll to 1/8 inch thickness.
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