Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Chicken Salad Walnuts With Vinaigrette

Boiling Water Pastry Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 13

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • pointsevenout 16 years ago
    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?
    Was this review helpful? Yes Flag
  • nazzb 17 years ago
    Thank you. Hopefully not a bore anymore. Will try it soon.
    Nazaré
    Was this review helpful? Yes Flag
  • markeverett 17 years ago
    I'm gonna try it . . .
    Was this review helpful? Yes Flag
    " It was excellent "
    rosemaryblue ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    kitchenhappy1 ate it and said...
    This dough is perfect. I'm making a cherry pie today and will be using this. Thanks Chefelaine!
    Was this review helpful? Yes Flag
    " It was excellent "
    bizzielizzie ate it and said...
    Thanks, Chef. I really need to learn how to make a good pastry recipe.
    Was this review helpful? Yes Flag
  • ristows 17 years ago
    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.
    Was this review helpful? Yes Flag
  • annieamie 17 years ago
    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?
    Was this review helpful? Yes Flag
    " It was excellent "
    morninlite ate it and 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.
    Was this review helpful? Yes Flag
    " It was excellent "
    dagnabbit ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    Ahhhhhhhhh Elaine..I have not done this one
    in awhile and about time for pies!!
    Thanks and a high 5!! :-)
    Was this review helpful? Yes Flag
  • chefelaine 17 years ago
    Thank you, Elga -- it is really easy to make, and stores well.
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Sounds great!
    Was this review helpful? Yes Flag

The Cook

chefelaine Muskoka, CANA

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes