My mother always used hot water and shortening to make her pie crusts and that’s the way my sister and I still make pie crust. We don’t use boiling water, just hot water. Rather than letting the shortening melt, we let the shortening soften then use a hand mixer to emulsify the shortening and water before adding dry ingredients. I wouldn’t call the crust “flaky,” but it’s definitely a tender, tasty crust

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