boiling water pie crust
(1 rating)
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This is very easy to make and to roll and very tasty. Trimmings can be re-rolled if needed THIS MUST BE CHILLED IN THE REFIRGERATOR FOR AT LEAST 8 HOURS. It can be kept in the refrigerator in a zipper bag for several days.
(1 rating)
yield
4 8-inch or 3 9-inch shells
prep time
10 Min
cook time
15 Min
Ingredients For boiling water pie crust
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1/2 cboiling water
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1 clard
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3 cflour
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1/4 Tbspsalt
How To Make boiling water pie crust
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1Pour boiling water over lard and beat til a smooth hot mass. Sift in flour and salt. Mix till well blended. Cover with plastic wrap and chill in the refrigerator for 8 hours or more. When ready to roll just use what you need and refrigerate the remainder until later. I use a pastry cloth to roll my crust on. (A piece of canvas to fit my counter) For a prebaked shell. Bake 400 degrees for 12 minutes. Or for other pies bake as that recipe directs.
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