Boiling Water Pie Crust Food

HOT WATER PIE CRUST I

Steps:

• In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
• Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
• Makes crust for one double crust pie.

LOW COUNTRY BOIL PIE

Steps:

• For the crust: Line a 9-inch pie pan with the All-Butter Easy Pie Dough. Dock the dough and refrigerate it for 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
• For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
• Peel the potato; place it in a small saucepan filled with water and boil until it is fork-tender. Cool the potato and cut into 1/2-inch cubes.
• And the Cheddar, bell pepper, jalapeno, corn, andouille and potato to the grits and stir until combined. Test the seasoning and add salt to taste.
• In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Add the shrimp, stirring gently to distribute them evenly. Pour the mixture into the crust. Bake the pie for 35 to 40 minutes, or until the custard is set.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

HOT-WATER PASTRY DOUGH

Steps:

• 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.

BOILING WATER PIE DOUGH-VERY EASY!!

Steps:

• Put the shortening in a medium bowl and pour the boiling water over it.
• Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
• Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
• Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
• Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
• Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
• Transfer to a 9 inch pie pan, then trim and flute the edges.
• The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.

HOT WATER PIE CRUST

Steps:

• Heat margarine and water till margarine melts; quickly bring to a boil.
• Place flour salt and egg yolk in a food processor. Start food processor and pour hot liquid in through the chute. Mix till a dough forms using knife blade.
• Place dough on a floured board or cloth and knead till smooth.
• Place in plastic bag and let rest 30 minutes.
• Use as needed.

WATER PIE

Steps:

• Pre heat oven to 350 deg.
• sprinkle flour and sugar into crust in alternating layers.
• Dot with butter.
• Add vanilla.
• Carefully pour in water.Do Not Stir.
• Bake for 60 to 70 minutes til center is like custard and not runny.
• .

LOW COUNTRY BOIL PIE

Steps:

• If using a ready-made crust, proceed to step 5, rolling out crust with a dusting of corn meal and blind baking.
• To make all-butter crust, cut the butter into small pieces and chill in the freezer for 10 minutes. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface. Gently fold the dough a few times so that any dry bits are incorporated. Form into a loose disk, wrap in plastic and refrigerate for at least 20 minutes. If using a ready-made crust, skip to the next step.
• Dust a work surface with corn meal and roll out crust and fit it into a 9-inch pie pan. Dock the dough ( prick all over the surface with the tines of a fork) and refrigerate it for 30 minutes. Preheat the oven to 350 degrees F.
• Crumple a 9" square of parchment and then spread it flat. Line the crust with the parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and the parchment and bake the crust for 5 to 10 minutes more, just until the raw-dough sheen goes away. Set the crust aside.
• For the filling: Bring the chicken broth, Cajun spice, cayenne and butter to a boil in a large saucepan. Stir in the grits and whisk until combined. Reduce the heat to low and simmer until the grits thicken, 8 to 10 minutes.
• Meanwhile, peel the potato and dice into 1/2 inch cubes. Place it in a small saucepan filled with water and boil until it is just barely fork-tender, 6 - 8 minutes. Cool slightly. To the cooked grits, add the potatoes, the Cheddar, bell pepper, jalapeno, corn, and andouille, stirring gently to combine well. Test the seasoning and add salt to taste.
• In a small bowl, whisk the eggs together with the heavy cream and stir the mixture into the grits. Lay the shrimp on the pie crust, distributing evenly. Pour the grit and egg mixture into the crust over the shrimp. Smooth the top and bake the pie at 350º F for 35 to 40 minutes, or until the custard is set. Cool slightly before cutting into wedges.

HOT WATER PIE CRUST

Steps:

• In a large bowl, add the first three ingredients and mix until creamy.
• This might take a couple of minutes; be patient.
• Add the remaining ingredients and mix until dough forms.
• Knead dough for two minutes.
• Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours.
• Makes two crusts or one crust with a lattice design on top.

MOM'S LARD PIE CRUST

Steps:

• In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

BOILING WATER CRUST II

Steps:

• Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
• In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.

BOILING WATER PASTRY

Steps:

• Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
• Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.

BOILING WATER PIE CRUST

Steps:

• Put shortening in a mixing bowl, pour boiling water over, and stir until smooth.n
• Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.n