Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Make a well in center of flour mixture. Combine butter and boiling water. Pour butter mixture into center of well. Gently draw flour mixture into butter mixture until moist clumps form. Press dough into a 4-inch circle. Cover, and chill 30 minutes.
Slightly overlap 2 sheets of plastic wrap. Unwrap dough; place on plastic. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough into a 13-inch circle.
This is wonderful.
I tried this today because most of the piecrust recipes I've read (and tried) say to chill everything, drops of water, you know the drill...this says to use a specfic amount of water, and boiling water & melted butter at that! But it works, it rolls out, and tastes great. The crust is very delicate once baked - flaky! I followed the recipe exactly (I did use kosher salt instead of table salt, so that is a change of sorts). I did weigh my flour - I think that might be a key here - so thanks for the directions with weight. Anyway, MMMMM! Good! Excellent. Thank you Cooking Light! And the eaters in my house thank you, too. I will be making this again for my Thanksgiving pies.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!