This classic American recipe for Boiling Water Crust II is perfect for making delicious pies, tarts, or quiches. The crust is made by boiling water and mixing it with flour, salt, and butter to create a tender pastry dough. It is easy to make and yields a flaky and buttery crust that complements any filling. Whether you're a beginner or an experienced baker, this recipe will guide you through the steps to create a perfect Boiling Water Crust II every time.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Directions
- In a medium saucepan, bring water and butter to a boil over medium heat.
- Remove from heat and add flour and salt all at once. Stir vigorously until mixture forms a ball.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Using an electric mixer or a wooden spoon, gradually beat in the eggs until the dough is smooth and shiny.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes before using.
- When ready to use, roll out the dough on a floured surface to fit your pie or tart pan.
- Trim the excess dough and crimp the edges as desired.
- Fill with your favorite pie or tart filling and bake according to your specific recipe.
