HOT WATER PASTRY
This is a recipe from an old dutch cookbook. It works out so well.You can use lard or shortening. I suppose you can also use butter too, although I have not tried that yet.
Provided by Elaine H
Categories Dessert
Time 42m
Yield 2-3 pie shells, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Put shortening in a medium bowl and boil the water.
- Pour water over shortening and blend till all the water is absorbed and the mixture is smooth.
- Add the flour,salt and baking soda.I put the soda and salt in the first cup of flour and mix in one cup at a time in case you don't need all of the flour. Usually you do.
- Once it is mixed and in one large ball, you can then cut this down to 3 individual balls of dough, wrap in plastic wrap and chill for at least 2 hours. If you want a larger pie crust, just do 2 balls of dough.
- If you do not use all the dough it can be kept in the fridge for about a week or so or even frozen.
- Bake these pie crusts up as you would any others. I usually bake them at 350-400 for 12-15 minutes, or till golden brown.
- Follow instructions for double crust fruit pies when using those recipes.
Nutrition Facts : Calories 396.9, Fat 26.1, SaturatedFat 6.5, Sodium 303.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
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