Hot Water Pie Crust
Author/Submitted by: Servings: 2 Categories:
Crust-Pie
/
Desserts
/
Pies & Pastries
Ingredients:
phillip bower-fhmn87a 1
c
lard,
very soft
1
t
salt 1/2
c
boiling water 3
c
flour
Directions:
This makes enoug crust for 2 double crust 8-in pies or 1 9-inch double
crust pie. Place the lard and the salt in a large bowl and beat until
the lard is completely softened. Pour the boiling water over the lard
and blend again. Let the mixture cool to room temperature, stir often
so that the water and the lard doesn't separate. (If this happens it is
not the end of the crust) Stir in the flour, and form the mixture into a
ball. Chill for several hours. The recipe can be multiplied up to 6
times without any problems. The dough can then be divided into portions
placed in plastic wrap and frozen. Un used portions can be refrozen.
From Cooking from Quilt Country by Marcia Adams
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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