This is the perfect crust for savory filled pastries, pies, and tarts. My future mother-in-law got the recipe from her mother-in-law. It’s very easy to work with–you don’t even need a rolling pin! I use it for chicken pot pie and quiches. Double the recipe if you want your pastry to have a top and bottom crust.
Jane’s Hot Water Crust Recipe
Serves: 8
Prep time: 10 minutes
Inactive time: 30 minutes
Bake time: 20-25 minutes
Nutrition: 185 calories per serving
12 g Fat
17 g Carbs
3 g Protein
Ingredients
1/2 cup of butter
1/2 cup water
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
Instructions
1. Melt butter in a medium sauce pan with water.
2. Turn off heat.
3. Add flour, baking powder, and salt, stirring until a sticky dough forms. Shape into a ball.
4. Let the dough cool for about 30 minutes in the refrigerator.
5. Press into a pie pan. Add filling and bake at 350 for at least 20 minutes.
*If doubling recipe, split dough in half. Line a 9″ x 13″ baking dish with parchment paper. Press first half of dough into the bottom of the pan until evenly spread. Lift the dough out of the pan with the parchment paper and set aside. Press the second half of dough into the bottom of the pan until evenly spread. Add filling. Place the first half of the dough that is on parchment paper dough side down on top of the filling and peel the parchment paper off. Bake at 350 for 30 minutes.