{"id":16649,"date":"2018-12-26T13:48:37","date_gmt":"2018-12-26T20:48:37","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=16649"},"modified":"2018-12-26T15:03:40","modified_gmt":"2018-12-26T22:03:40","slug":"hot-water-crust-pastry","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/hot-water-crust-pastry\/","title":{"rendered":"Hot Water Crust Pastry"},"content":{"rendered":"
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Hot-water crusts are one of the oldest forms of pastry; they were molded around a filling and baked free form, rather than in a pie dish. With a hot-water crust, instead of cutting cold fat into flour and then adding cold water, boiling water is whisked into fat (usually lard) until it forms an emulsion. This lard mixture is then added to flour. The result is an extremely pliable dough that\u2019s easy to work with since it doesn\u2019t crack or tear.<\/p>\n

When we (Cooks Illustrated<\/a>) compared a hot-water crust in several recipes (quiche, deep-dish apple pie, and blueberry turnovers) with our Foolproof Pie Dough<\/a> (Nov.\/Dec. 2007), we understood why it might not have been eaten in the past. It baked up so tender, some tasters called it \u201cmealy\u201d\u2014the result of both its higher-than-usual fat content and the fact that \u201cprecooking\u201d the flour with a hot-water emulsion causes some of its starches to immediately swell with water, making less of the liquid available to form structure-building gluten.<\/p>\n

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HOT WATER CRUST:\u00a0 <\/strong>Boiling water and fat are emulsified, then added to the flour, createing a nicely pliable dough but a mealy crust.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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CLASSIC CRUST:\u00a0 <\/strong>Our favorite pie dough (cut cold fat into flour, then add cold water) is both pliable and flaky.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

While a hot-water crust is simple to prepare and easy to work with, stick with our Foolproof Pie Dough<\/a> if you want pastry worth eating.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Hot Water Crust Pastry<\/span><\/strong><\/div>\n
INGREDIENTS<\/strong><\/div>\n
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