Enter: the elusive hot water crust pastry.
But the hot water crust pastry game is a totally different one from the pie crust strategies I’ve talked about before.See! Meant to be unmolded.There are so many differences between hot water crust and traditional pie dough, but the main areas to note are texture, structure, and flavor. When it comes to texture, pie dough as we most often think of it is flaky, crisp, and tender. Hot water crust is most certainly crisp—even more so than traditional pie dough.
Using hot water and melted fat allows for a higher ratio of liquid to be used, which results in a crispier crust. Pour the hot liquid and fat into the flour mixture and mix until the mixture is combined. It will look quite shaggy and not totally uniform. Once it’s combined, it’s time to knead. Kneading is crucial to achieving a smooth dough and build additional gluten to help give the crust more strength. Avoid adding too much additional flour during kneading.
This provides tear insurance by helping to prevent the dough from sticking to the surface without needing to add too much extra flour. Remember to peel away the paper/plastic occasionally. This allows the dough relax a bit so it can be rolled out further. The same goes for flipping the dough over . Roll the dough out to about 1/4 inch thickness. You don’t want to go super thin with hot water crust, so stay away from 1/8 inch. You want that thicker structure.
if you’re making a deep dish pie, you’ll need much more dough to cover the base than you will to cover the top, so divide the dough into one section that’s 2/3 of the dough for the base and another that’s 1/3 for the top.
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