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. In a large mixing bowl, whisk flour and salt to combine.
2. In a small saucepan, combine lard or suet and water and bring to a simmer over medium-high heat
3. When fat has melted completely, immediately pour it over dry ingredients. Using a flexible spatula, stir mixture until it forms a shaggy dough.
4. 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
5. 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.

Chef's Notes

• King Arthur or Heckers have a high-protein AP flour offering
• If using table salt, use half the volume
• This is the best crust for savory meat pies, like those found in Great Britain