Hot Water Pie Crust
- MakesMakes one baked 9-inch pie crust
- Cook Time50 minutes
- Active time plus cooling15 minutes active, plus cooling
- 1
This easy-to-make pie crust bakes up with a sturdy, sandy texture instead of the flaky layers of standard pie dough. It uses two types of fat: butter for flavor and shortening to help ensure a tender, cookie-like texture. To prevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights are removed after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over.
Don’t make the dough in advance. It’s easiest to work with when just made. Also, don’t roll it too thin; aim for ¼-inch thickness. If the dough tears when putting it into the pie plate, simply patch it; it’s very forgiving that way.
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