Pie Crust

Grandma's Hot-Water Pie Crust

This recipe could well be two hundred years old. It is English or Scottish in origin, and used to call for lard and butter. I've modified it for vegetarians. Another note: white flour works better than whole-wheat flour. You lose nutrition, but it's a pie crust, not a staple.
Ingredients:
1 cup shortening
1 large teaspoon margarine
3/4 cup boiling water
3 1/2 cups pastry flour or 3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Method:
Mix up the shortening, 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. 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!

Tom's Quick Canola Pie Crust

Inspired by the recipe above, this recipe is not quite as flaky, but contains no hydrogenated oils and does not require chilling in advance.
Ingredients:
1 cup canola oil
3/4 cup water
4 cups white flour
2 teaspoons baking powder
1/4 teaspoon salt
Method:
Mix the dry ingredients thoroughly to combine the baking powder with the flour. Add the oil and water. Mix until a dough forms. Try not to knead it while forming it into a large ball. If the dough is too dry, add water a tablespoon at a time. 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.
Roll the dough out right away and press into pie plate. You're ready to add your filling and bake your pie!




Source from www.dotcomwoman.com