Joyce Bucklin doesn’t remember submitting her recipe for Hot Water Pie Crust to Perkins restaurant, but it wound up in the company’s charitable cookbook that’s on sale now.

Joyce Bucklin doesn’t remember submitting her recipe for Hot Water Pie Crust to Perkins restaurant, but it wound up in the company’s charitable cookbook that’s on sale now.

“I must have picked up a coupon at Perkins and sent it in,” said the Chatham woman, who often eats at the Perkins Restaurant & Bakery in Parkway Pointe, Ill., with her husband, N.J.

The restaurant chain was putting together a cookbook called “Celebrate Cooking” in honor of its 50th anniversary this year. It asked customers throughout the nation to send in their favorite recipes.

Pie dough recipes usually emphasize the need for very cold water, but Bucklin, 82, has been making her Hot Water Pie Crust with excellent results since the 1950s.

“I don’t know where I got it, but this is the one I always use. When I used to roll piecrust, it used to break on me. This one is so easy. It’s soft and you just press it into the pan,” she said.

The 124-page “Celebrate Cooking” cookbook has an assortment of recipes, from raspberry scones and barbecued brisket sandwiches to pumpkin cookies and banana pudding. It sells for $18.99 at Perkins. Some of the profits go to a children’s charity called Give Kids the World.

Erin Tomlin, a manager at the Parkway Pointe Perkins, wasn’t aware that page 119 of the cookbook carried a submission from one of her customers.

“That’s all right,” she said when she found out.

Bucklin received a letter from Perkins a few months ago requesting permission to print the recipe she had submitted. She didn’t get any money for it, but the company sent her a copy of the cookbook.

“I’m very pleased and flattered,” she said.

She warns not to add flour to the recipe because it will toughen the dough.

“When you hand-press it into the pan, it doesn’t have to look nice. It will raise up when it cooks.”

Bucklin uses the dough for both single- and double-crust recipes. Her favorites are apple, blueberry, peach and pumpkin.

“Crimp the edges like you would do for any other kind of crust,” she advised. “It’s a good pie crust, crunchy good.”

Her recipe:

Hot Water Pie Crust

1/4 cup hot water
1/2 cup shortening
Dash of salt
1 1/2 cups flour
1/2 teaspoon baking powder
Pie filling of your choice

In large bowl, mix hot water, shortening and salt. Add flour and baking powder. Mix by hand until well combined. Divide into 2 portions.

Press 1 portion by hand into 8-inch pie plate. Do not add any additional flour. Pour in pie filling. If making a 2-crust pie, put remainder of dough on piece of foil and press into size of pie plate. Turn upside down and place on top of pie. Gently remove foil.

Makes 2 pie shells.

Kathryn Rem can be reached at kathryn.rem@sj-r.com.