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Hot-Water Pie Crust

Name: Hot-Water Pie Crust
Prep time: 15 min
Total time: 15 min
Yield: 1 double-crusted 9-inch pie
Cuisine: British
Ingredients: 544 g high-protein all-purpose flour (19 ounces; 4 1/4 cups), such as King Arthur or Heckers, see notes; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 180 g lard or beef suet (6 1/3 ounces; 3/4 cup plus 1 tablespoon); 3/4 cup (180 ml) water

This centuries-old British technique breaks every flaky-pie rule—and produces a stronger, more reliable crust.

15 min total 15 min prep 1 double-crusted 9-inch pie 3716 cal

Ingredients

1 serv.

544 g high-protein all-purpose flour (19 ounces; 4 1/4 cups), such as King Arthur or Heckers, see notes
2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
180 g lard or beef suet (6 1/3 ounces; 3/4 cup plus 1 tablespoon)
3/4 cup (180 ml) water

Instructions

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1 In a large mixing bowl, whisk flour and salt to combine.
2 In a small saucepan, combine lard or suet and water. Bring to a simmer over medium-high heat; when fat has melted completely, immediately pour it over dry ingredients. Using a flexible spatula, stir mixture until it forms a shaggy dough.
3 When dough is cool enough to handle, use your hands to shape it into a mass. Flip dough onto a lightly-floured surface and knead until it becomes a smooth dough, about 1 minute.
4 Use dough immediately in any recipe calling for a hot water crust. To roll dough, place it between two 13-by-18-inch pieces of parchment and roll to desired thickness.