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Hot water crust

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Ingredients
  

  • 200 ml warm water 1 cup
  • 75 g unsalted butter 1/2 cup
  • 75 g lard 1/2 cup
  • 450 g all-purpose flour 3 cups
  • 1/2 tsp salt
  • 1 large egg, beaten
  • 1 tbsp vegetable oil

Instructions
 

  • Place the water, butter, and lard in a saucepan, heat gently until a low boil..
  • Place flour and salt into a large bowl, and whisk in the egg and oil.
  • Add the melted fat mixture, and stir together with a wooden spoon, or cut in with knives. Make sure to scrape the bowl while combining the dough.
  • Gently knead for 1-2 minutes. You should end with a greasy dough that's smooth and shiny.
  • Form a ball, cover with clingwrap, and chill for an hour.
  • Save 1/3 for the top portion. Roll the big part to 13" diameter to make a 9" deep-dish pie, or 3 x 6.5" or 2 x 8" pies.
  • Bake at 375F for around 25 minutes, or until the top of the pie is golden brown.

Notes

  • The amounts in the notes are slightly more than the metric, but are approximately the same ratios for flour-water-fat mixture.
  • Check the edges of the pie crust after 20 minutes. If they are significantly more brown than the middle, cover with a pie shield, or gently wrap some aluminum foil around the outer edge of the pie.
  • Optional - add up to 1/4 cup sugar if you want a sweet crust.
  • Optional - beat an egg and wash the top crust before baking.