
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.



