Hot Water Pie Crust

Ingredients

• 544 g high-protein all-purpose flour
• 2 tsp kosher salt
• 180 g lard or beef suet
• 180 ml water

Directions

1. Mix Dry: Whisk flour and salt together in a large bowl.
2. Heat Liquids: In a small saucepan, bring lard (or suet) and water to a simmer until the fat is fully melted.
3. Form Dough: Immediately pour the hot liquid over the dry ingredients and stir with a flexible spatula until a shaggy dough forms.
4. Knead Briefly: When cool enough to handle, gather dough and knead lightly on a floured surface until smooth, about 1 minute.
5. Use Immediately: Roll between two sheets of parchment (13x18 inches) to desired thickness and use right away in recipes calling for hot water crust.

Chef's Notes

• King Arthur or Hecker's high-protein all-purpose flour works best.
• If using table salt, use half the volume.
• This is an ideal crust for savory meat pies, especially traditional British-style pies.

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