Hot water pie crust 

2 c boiling water
12 c white pastry flour
1 lb lard
1 lb butter
1 T salt

Mix lard, butter, and salt in mixer, with cookie paddles, until completely softened.  Pour boiling water in and blend, to melt butter and lard into water.  Let cool to room temperature, stirring often so it doesn't separate.  Stir in flour until it forms a ball.  Divide dough into 16 pieces.  Put each piece in a baggie then all in ziplock freezer bag.  Let cold dough sit at room temperature for about 30 minutes before rolling out.  To bake an empty crust:  Prick the surface all over with a fork.  Bake 425* for 15 minutes or until golden.
*Be sure to start with dough cold--refrigerate at least overnight.

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