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Hot Water Pie Crust

User Rating 4.5 Star Rating (5 Reviews)


Hot Water Pastry

Hot Water Pastry

Linda Larsen
It's really hard to ruin this pie crust recipe. It makes the most tender crust you've ever tasted! This recipe works best if you use the waxed paper method for rolling out the dough. Be sure to look through How to Make Hot Water Pie Crust Step by Step before you begin.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1 9" pie crust


  • 1/2 cup solid vegetable shortening PLUS 6 tablespoons shortening
  • 1/4 cup hot water
  • 1 tablespoon milk
  • 2-1/4 cups all purpose flour
  • 1/2 teaspoon salt


(You need 14 tablespoons total of shortening. There are several ways to measure this: 1/2 cup PLUS 6 tablespoons, 1 cup MINUS 2 tablespoons, or just measure out 14 tablespoons; whatever works for you.)

Place shortening in large bowl. Pour hot water and milk over the shortening. With a dinner fork, break up the shortening. Tilt bowl and beat quickly until the mixture looks like whipped cream (this will take 3-5 minutes).

Pour flour and salt over shortening mixture and beat well with the fork, forming a dough that cleans the bowl.

Divide the pie crust dough into two parts and roll out between two sheets of waxed paper. Fit into pie shell and use as directed in recipe. Makes enough pastry for a filled 2 crust 8" or 9" pie.

To bake a single pie crust to be filled with an unbaked filling, line the pie crust with foil and pie weights (or dried beans), OR prick it with a fork. Bake in a preheated 375 degrees F. oven for 13 minutes for the lined pie crust, then remove the foil and weights and bake for 7-13 minutes longer until the crust is light golden brown in spots. For pricked pie crust, bake for 20-25 minutes, pricking again halfway through baking time if the crust starts to puff up. Cool completely and fill.

User Reviews

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 5 out of 5
Finally a Pie Crust that is a winner that I can do, Guest Mary

I cheated a bit and used my hand held mixer to whip up the shortening and hot water and again to mix in the flour mixture. Five minutes and the whole thing was ready to roll. My family raved about this and even said it was better than my mother's famous pie crusts. Also, I added 1 Tbs powdered sugar for sweet pies and a smidge more salt for meat pies. Thanks for the recipe.

10 out of 10 people found this helpful.

See all 5 reviews

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