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Hotwater Pie Crust
(Published: )
Prep Time Cooking Time Servings
1 person
  • 1 c margerine
  • 2/3 c boiling water
  • 3 1/2 c pastry flour or 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

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Mix up the margarine, and water until creamy. While it's still creamy and not yet cold, sift in the flour, baking powder, and salt. Mix until a dough forms. Add more flour if you absolutely need to. Try not to knead it while forming it into a large ball. Separate the dough into two equal balls for easier rolling; each portion will yield a single 9-inch pie crust or one dozen small tart shells.

Chill the dough before rolling it out, but not overnight (depending on your fridge, 20 to 40 minutes). Use all-purpose flour, not pastry flour, for rolling. To freeze: Roll the dough into individual pie crusts and place in an airtight container, placing a sheet of wax paper between the sheets of dough. Fold the sheets as necessary to fit in the container, but thaw completely before unfolding!

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