Hot Water Pastry Crust Recipe at Pearl Allen blog

Hot Water Pastry Crust Recipe. Once it’s combined, it’s time to knead. Sieve the flour into a large bowl with the salt. Bring the water to the boil in a pan and melt the lard or dripping in it, then pour the hot liquid into the bowl of flour and begin combining it with a palette knife. Put the lard and water in a small saucepan and heat it up until the lard has melted. Press it into a 9” x 5” loaf pan with the edges just hanging over the sides. It will look quite shaggy and not totally uniform. You should have some overlap at the corners; As soon as the dough is cool enough to handle, work it together with your fingers, then form it into a ball. Mix the butter with the flour + salt, forming crumbs of butter in the flour. In a large bowl, combine shortening, salt, milk and boiling water. Press these together to create a seam. Kneading is crucial to achieving a smooth dough and build additional gluten to help give the crust more strength. Pour the hot liquids over the flour mixture and stir through. Whip with fork until smooth and creamy. Make a well in the middle of the flour and pour in the lard and water.

Mix the butter with the flour + salt, forming crumbs of butter in the flour. Make a well in the middle of the flour and pour in the lard and water. Take a pan and add the water and lard, bring the mix to the boil. Press it into a 9” x 5” loaf pan with the edges just hanging over the sides. Pour the hot liquids over the flour mixture and stir through. As soon as the dough is cool enough to handle, work it together with your fingers, then form it into a ball. Place the lard and water together in a saucepan and bring to the boil. Once it’s combined, it’s time to knead. Roll the remaining dough about 1/4 thick. Sieve the flour into a large bowl with the salt.

Hot Water Pie Crust II Recipe in 2020 Hot water crust pastry, Pie

Hot Water Pastry Crust Recipe Mix the butter with the flour + salt, forming crumbs of butter in the flour. Pour the hot liquid and fat into the flour mixture and mix until the mixture is combined. Roll the dough into an oval 16” long and 12” wide. Sieve the flour into a large bowl with the salt. It will look quite shaggy and not totally uniform. Bring the water to the boil in a pan and melt the lard or dripping in it, then pour the hot liquid into the bowl of flour and begin combining it with a palette knife. Makes crust for one double crust pie. As soon as the dough is cool enough to handle, work it together with your fingers, then form it into a ball. Place the lard and water together in a saucepan and bring to the boil. Kneading is crucial to achieving a smooth dough and build additional gluten to help give the crust more strength. Roll the remaining dough about 1/4 thick. Make a well in the middle of the flour and pour in the lard and water. Press it into a 9” x 5” loaf pan with the edges just hanging over the sides. You should have some overlap at the corners; Take a pan and add the water and lard, bring the mix to the boil. Pour the hot liquids over the flour mixture and stir through.