G.G. Kettler's Pie Crust

Here is a pie crust that takes the fear out of pie baking. G.G. Kettler’s recipe uses the old-fashioned boiling water method, where hot water is beaten right into the shortening until creamy, then forked together with flour and salt.

That technique is the secret to its near-foolproof reputation. Unlike fussy cold-butter crusts that crack and tear, this hot-water dough comes together smooth and pliable, rolling out easily and patching without complaint. It is the kind of crust a nervous beginner can actually succeed with.

Rolling between two sheets of wax paper makes handling even simpler, since the dough never sticks to the counter or the pin. The recipe makes four crusts, enough for two double-crust pie bakes, so wrap and freeze what you do not use. It bakes up tender and golden, ready for everything from apple to pumpkin to a savory pot pie.

Kitchen Tips

• Beat the boiling water into the shortening until creamy before forking in the flour. That emulsion is what makes the dough smooth and easy to handle.
• Roll the dough between two sheets of wax paper so it does not stick or tear.
• The recipe makes four crusts. Wrap and freeze the extras for later.

Variations

• Use it for sweet pies or savory pot pies and quiches alike.
• Brush with egg wash for a glossy, golden top crust.
• Add a tablespoon of sugar for a slightly sweet crust on dessert pies.