Page 122 - Pie Squared

HOT WATER CRUST

For a Double-Crust Slab Pie

A hot water crust is the genius invention of some long ago British
pastry chef. Those British know a thing or two about savory pies.
They know how to put together a crust that stands up tall, never
slumping, that stays delicious for a few days, never becoming

gummy, and that keeps the meaty filling moist, never dry. Work
quickly because once the dough cools, it’s a beast to roll and form.
Hot water dough is counterintuitive to those of us who revere a
keep-it-cold method and, I’ll admit, when I made it the first time, I

was certain it would be horrible. And yet, it was divine. It is a
remarkably easy crust to crimp, stamp, and mold. Fancy leaves,
turned roses, bunnies, and birds are all possible. Wait until you see
the sturdy golden pie emerge from the oven. It’s positively

breathtaking. Unlike the other American-style pie crusts in this book,
this very British Hot Water Crust must not be made by machine or
one risks a tough and obstreperous pie.
This crust is the right choice for a picnic pie—any savory, meaty

pie to be eaten cold or at room temperature. The classic British meat
pie was made to last for a few days, so a thin layer of gelatin is
added after baking to hold in the juices of the filling without letting the
crust get soggy.

2¼ cups (265 g) all-purpose flour

½ cup (60 g) bread flour

1 teaspoon kosher salt

4 tablespoons (56 g) unsalted butter, cubed and cold but not frozen
6 tablespoons (85 g) rendered lard or leaf lard, cubed and cold but not frozen

½ cup (120 ml) boiling water