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Hot Water Pie Crust
Basically, how the recipe goes is you whip up shortening, salt & boiling water together till foamy & then 'cut in' the flour all at once till the wet absorbs it. The less kneading the more flaky.. When done correctly, it is a wonderful pie crust. I grew up with this family recipe of a Hot Water Pie Crust & have always wondered why & how this works. Especially since every cooking/baking show I ever watch & book read says it has to be cold throughout. Can anybody who knows about cooking science explain this? Denise, Brian & Wyatt (May 31, 02) How much Healthy Choice ice cream can I eat before it's no longer a healthy choice? |
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