Hot Water Pie Crust

🥧 Hot Water Pie Crust

Makes 12 servings

Ingredients

  • 300 g plain flour (2⅓ cups)
  • 40 g lard (3 Tbsp)
  • 40 g unsalted butter (3 Tbsp)
  • 160–170 ml water (¾ cup)
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 handful fresh herbs, finely chopped (optional)

Instructions

  1. Place ¾ cup water, 3 Tbsp butter, 3 Tbsp lard, ½ tsp salt, and ¼ tsp pepper in a medium saucepan. Heat over medium until mixture starts to bubble.

  2. Once bubbling, add 2⅓ cups flour all at once. Reduce heat to low and stir vigorously with a wooden spoon until a dough forms.

  3. Adjust if needed: add 1 tsp extra water if crumbly, or 1 tsp flour if too sticky.

  4. Tip dough onto a work surface and let cool for a few minutes. Knead gently until smooth.

  5. Cover with plastic wrap and rest until completely cool. Shape and bake as directed in your pie recipe.

Tips

  • Use a kitchen scale in grams for accuracy (1 cup flour = 136 g)
  • Lard is rendered pig fat, neutral when baked but not halal—substitute all butter if needed
  • Water amounts vary with flour protein content; adjust by 1–2 tsp as needed
  • Fresh herb options: cilantro, flat-leaf parsley, thyme, oregano, or basil

🛒 Shopping List

Pantry

  • 300 g plain flour (2⅓ cups)
  • ½ tsp salt
  • ¼ tsp pepper

Dairy & Fats

  • 40 g lard (3 Tbsp)
  • 40 g unsalted butter (3 Tbsp)

Produce (Optional)

  • Fresh herbs (cilantro, parsley, thyme, oregano, or basil)

Attribution

Adapted from Sugaryums – Hot Water Pie Crust