Hot Water Pastry
Hot water pastry is super fast and incredibly easy to make. The dough comes together quickly with boiling water and Tenderflake. Perfect for when you need a quick and fuss-free crust that still delivers great flavour and texture!
Hot Water Pastry
Ingredients
- 1/2 cup Tenderflake (or your favourite shortening)
- 1/4 cup plus 1tbsp boiling water
- 1 1/2 cups sifted all-purpose flour
- 1/4 tsp baking powder
- 3/4 tsp salt
Instructions
- Sift and measure flour
- Add the baking powder and salt, and sift together twice
- Chop the Tenderflake in a separate bowl
- Add boiling water to the Tenderflake and stir until the Tenderflake is melted
- Add flour mixture and combine thoroughly
- Chill before rolling
- Roll dough and cut for tart shells or fit into a pie plate
Nutrition Facts
Calories
85Fat
0 gSat. Fat
0 gCarbs
18 gFiber
1 gNet carbs
17 gSugar
0 gProtein
2 gSodium
234 mgCholesterol
0 mgThe main difference between Tenderflake and typical shortenings like Crisco is the type of fat used and how they affect the texture and flavour of baked goods:
- Tenderflake is made from pure lard, which is animal fat. It gives pastry a rich, flaky texture and a slightly more savoury flavour. Lard has long been favoured for pie crusts because it tends to make them tender and crisp.
- Crisco, on the other hand, is a vegetable shortening. It’s made from hydrogenated vegetable oils, like soybean or palm oil, which gives it a more neutral flavor. It’s often chosen for its stability and long shelf life. While Crisco also creates a flaky texture, the result is a little less rich compared to Tenderflake.
In short, Tenderflake provides a more flavourful, flaky crust, whereas Crisco offers a neutral taste and a slightly less pronounced flakiness but is suitable for those who prefer plant-based options.
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