I’m so excited to share this hot water pie crust recipe with you all today! As a busy mom of three, I’m always on the lookout for recipes that are not only delicious but also easy to make and perfect for a quick weeknight dinner or a special occasion.
This hot water pie crust recipe has been a game-changer in my kitchen, and I just know it will be in yours too! It’s a traditional recipe that originated in the Southern United States, where it’s been a staple for generations.
The unique technique of using hot water to create the crust is what sets this recipe apart from your average pie crust. When you take a bite, you’ll notice that it’s tender and flaky, with just the right amount of crispiness around the edges.
My kids love helping me make this pie crust, and they’re always eager to get their hands on a warm slice straight from the oven. Whether you’re serving it as a side dish or using it as the base for a savory pie, this hot water pie crust recipe is sure to please even the pickiest of eaters.
Plus, it’s incredibly versatile – you can use it for both sweet and savory fillings, making it perfect for any occasion or dietary need. And let’s not forget about the health benefits – by using hot water to create the crust, we’re eliminating some of the extra fat and calories that come with traditional pie crust recipes.
Hot Water Pie Crust
4.5 from 977 votes
A tender, flaky pie crust made by combining hot water and fat to create a dough that is easy to work with and bakes up beautifully. This versatile crust works well for both sweet and savory pies.
1In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
2Cut the vegetable shortening into small pieces and add them to the flour mixture.
3Pour the boiling water over the shortening and flour mixture.
4Use a fork or pastry blender to stir and cut the fat into the flour until the mixture forms a cohesive dough that pulls away from the sides of the bowl.
5Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds until smooth.
6Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes to allow the gluten to relax.
7Preheat your oven to 425 degrees Fahrenheit.
8On a floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick, turning the dough frequently to prevent sticking.
9Carefully transfer the rolled dough to a 9-inch pie plate, pressing it gently into the bottom and up the sides.
10Trim the excess dough to a 1/2-inch overhang, then fold it under and crimp the edges with your fingers or a fork.
11For a pre-baked crust, prick the bottom and sides of the dough with a fork to prevent bubbling.
12Line the crust with parchment paper and fill with pie weights or dried beans, then bake for 15 minutes until the edges are lightly golden.
13Remove the weights and parchment, then bake for an additional 5 minutes until the bottom is dry and lightly browned.
14For a filled pie, follow your pie recipe’s baking instructions.
For a flakier crust, use cold butter instead of shortening and increase the water temperature to near boiling. Let the dough rest longer if it becomes too elastic.
Watch Video Of How Hot Water Pie Crust Works
This hot water pie crust recipe is always a good idea for any occasion because it works with both sweet and savory pies. I make it for Thanksgiving pumpkin pie and for weeknight quiches, and it never fails.
The dough is easy to handle, so even beginners can get great results. For storage, you can keep leftover baked pie crust at room temperature for up to 2 days in an airtight container.
To reheat, place it in a 350 degree oven for 5 minutes to restore crispness. Serve slices with whipped cream, ice cream, or a drizzle of caramel for dessert, or alongside soup or salad for a savory meal.
My family loves how versatile this crust is, and I always get compliments when I bring a pie to gatherings.
❓ Frequently Asked Questions About Hot Water Pie Crust
1. Can I use butter instead of lard or shortening in hot water pie crust?
Yes, you can substitute butter for lard or shortening. Use cold butter cut into small pieces and mix it with the flour before adding hot water. The texture will be slightly less flaky but still tender. Keep in mind that butter has a lower melting point, so the dough may be softer.
2. Why does my hot water pie crust turn out tough?
A tough crust usually means you overworked the dough or used too much water. Mix just until the dough comes together, and avoid kneading. Also, make sure your water is truly hot, as this helps the fat distribute evenly. Letting the dough rest for 10 minutes before rolling can also improve tenderness.
3. Do I need to chill the dough before rolling it out?
No, chilling is not necessary for hot water pie crust. The dough is meant to be rolled while still warm, which makes it easy to shape. If the dough becomes too soft, you can refrigerate it for 10 minutes to firm up, but it is not required.
4. Can I make hot water pie crust ahead of time?
Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for 15 minutes before rolling to make it pliable again. You can also freeze the unbaked crust for up to 3 months.
5. What is the best way to roll out hot water pie crust without sticking?
Use a lightly floured surface and a floured rolling pin. Roll from the center outward, turning the dough occasionally to maintain an even thickness. If the dough sticks, sprinkle a little more flour underneath. A pastry cloth or silicone mat also helps prevent sticking.
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