Page 123 - Pie Squared

Place a large deep bowl on the scale, set the scale to zero, and
weigh the all-purpose flour into the bowl. Weigh in the bread flour,

then add the salt. With floured fingers, rub the butter and lard into the
flours until the mixture is coarse and sandy. Pour the boiling water
over the mixture and beat with a firm wooden spoon. As soon as the
dough is smooth, tip it out onto a lightly floured countertop. Form a

ball and if it is at all lumpy with flour, knead it further. Divide the
dough into two pieces, one slightly larger than the other, and
proceed with the recipe immediately. This dough must be worked
while still warm.

RECIPES THAT USE A HOT WATER CRUST

Christmas in London Slab Pie (here)

English-Style Pork Slab Pie (here)