Recipe

Boiling Water Pastry Recipe

	Chefelaine / All my dishes 1 year, 3 months ago A light, flaky pastry that melts in your mouth --- the perfect compliment to any pie or tart! Prep:20m Cook:35m Servings:2	Chefelaine
	easy cheap easy to use

Does this look good? Yeah! / Nope

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Ingredients

2 1/2 cups flour

1/2 cup boiling water

pinch salt

1/2 pound of lard, cut into small pieces

Directions

Mix all ingredients until smooth

refrigerate until cold.

It will be quite watery looking when you place it into the fridge, but will be hard on removal. Then, it is workable.

When working the dough, try not to handle it too much.

Too much handling will only toughen it, and it will not flake as it should.

Note:

The completed dough freezes and refrigerates well for use later on.

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Comments

elgab89 1 year, 3 months ago said:
Sounds great!

chefelaine 1 year, 3 months ago said:
Thank you, Elga -- it is really easy to make, and stores well.

lanacountry 1 year, 3 months ago said:
Ahhhhhhhhh Elaine..I have not done this one
in awhile and about time for pies!!
Thanks and a high 5!! :-)

dagnabbit 1 year, 3 months ago said:
THANKS Elaine! I have never been any good with pastry. Hopefully, this recipe will solve that problem. But - what do you mean by 'too much handling'? Do you mean I can't roll it out much, or what?
Thanks
Pete

morninlite 1 year, 3 months ago said:
My grandmother gave me this recipe when I asked her how to make pies! It has been in our family for ages. Wonderful heirloom recipe.

annieamie 1 year, 3 months ago said:
I'm curious about your recipe as I have never seen one quite like this. Is this a good one to use for chicken pot pies or is it better for a fruit pie or both? Well I guess I'll have to try int and find out! Thank you so much for the recipe. Whoops, one more question, please? Can butter be substituted for the lard?

ristows 1 year, 3 months ago said:
Elaine, I love pies, but making them has been one of my miseries. To date only used bought pastry, but have never been able to get a nice flaky base - always soggy and tastes under done. Any tips to go with your pastry.

I've got a pot full of venison neck prepared as pie filling - and kids coming from University next week. Had to be cooked over the weekend because I had not labelled my packet, I defrosted neck instead of loin.

bizzielizzie 1 year, 3 months ago said:
Thanks, Chef. I really need to learn how to make a good pastry recipe.

kitchenhappy1 1 year, 3 months ago said:
This dough is perfect. I'm making a cherry pie today and will be using this. Thanks Chefelaine!

rosemaryblue 1 year, 2 months ago said:
I love, love pastry, and this recipe is delicious. I have made it, but using Crisco. Lard does give the best flavor! Great, great recipe for flaky pastry!

markeverett 1 year, 2 months ago said:
I'm gonna try it . . .

nazzb 1 year, 2 months ago said:
Thank you. Hopefully not a bore anymore. Will try it soon.
Nazaré

pointsevenout 1 year ago said:
What does the technique of adding boiling water as opposed to ice water do for the recipe?

The dough was soft but not watery. I was able to cut the dough in half, shape to hockey pucks, and cover with plastic wrap. In the fridge until tomorrow.

What did I do wrong that the dough was not watery?

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