1990s Recipes + Menus
Hot-Water Pastry Dough
Makesenough dough for a double-crust 9-inch pie
- Active time:can be prepared in 45 minutes or less but requires additional unattended time
August 1998
This old-fashioned pastry dough makes a deliciously shortbread-like crust.
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter
- 2/3 cup cold vegetable shortening
- 1/3 cup boiling water
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In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
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