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Seriously Foolproof Pie Crust

crust photo.jpg

Seriously Foolproof Pie Crust

I learned the boiling water-style pie crust from Cordova’s foremost pie maker, Anita Smyke, and I’ve adapted it in many ways. It always works.

Ingredients
  

  • 1 cup solid fat (I use butter or organic shortening)
  • ⅓ cup boiling water
  • 2¼ cups whole wheat pastry flour
  • Pinch of salt

Instructions
 

  • In a stand mixer, or with a hand mixer, beat fat with boiling water until the mixture is fluffy and mousse-like. Add a pinch of salt. Slowly incorporate flour. Don’t overmix.
    Can be used immediately, chilled, pre-baked, or frozen.

Related Stories & Recipes:

The basic idea is simple. Pie dough, leeks, squash, and in the original, dark greens. I took my version in a wild direction with ground moose and lingonberries. I imagine this recipe would also be a great way to use up game and squash or mashed sweet potatoes from a holiday meal.

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