27
Jul
Combine flour and salt. Science of hot water crust pastry.
According to Cooks Illustrated hot water crusts are actually one of the oldest variations of pastry out thereInstead of using a pie dish hot water crust is strong enough to mold around a filling and bake without needing support from a dish to hold its shape.
Hot water crust pastry using butter. It is similar to choux a cooked dough made from flour butter water and eggs. Hot water crust however doesnt contain egg and uses lard instead of butter for a crisper texture and it doesnt puff. Using hot ingredients in this crust like the melted butter and shortening combined with milk and water allow for a higher amount of liquid to be used in this crust because when it is cooked the liquid evaporates and leaves a crispy strong crust.
Add the shortening and butter to a very large bowl. Add the hot water and milk. Now using a fork whip the mixture together.
This will take about 5-7 minutes. Work the fat and water together until it forms a smooth and fluffy mixture that looks like whipped cream. Most commonly associated with pork pies hot water crust pastry is perfect for shaping into pie cases because the high quantity of water present makes it hard and strongThe pastry is baked until rich brown in colour and stands up well to wet and heavy fillings.
Hot water crust pastry requires the fat to be hot when added rather than chilled as is needed for most other kinds of pastry. To make the dough heat the butter water and salt in a small saucepan until the butter has melted. Put the flour in a big bowl then pour the hot mixture on top and stir it all together using a knife.
Flour the bench and. While most pie crusts are light flaky and almost melt in your mouth hot water crust is much sturdier. According to Cooks Illustrated hot water crusts are actually one of the oldest variations of pastry out thereInstead of using a pie dish hot water crust is strong enough to mold around a filling and bake without needing support from a dish to hold its shape.
Combine flour and salt. Cut in butter until crumbly. Gradually add ice water tossing with a fork until dough holds together when pressed.
Shape dough into a disk for a single-crust pie. In a large bowl combine butter salt milk and boiling water. Whisk with fork until smooth and creamy.
Add flour and stir with round-the-bowl strokes until all flour is incorporated. Sprinkle a bit of water over a work surface and lay a large sheet of greaseproof paper over top. The goal is to have a free standing pie with a firm crust.
To make the sturdy hot water pastry crust you need hot water a fat butter lard and flour. Nothing to complicated just a change in the. Place the butter and water in a medium-sized saucepan and heat gently stirring occasionally until the butter melts then bring the mixture to a rolling boil.
Meanwhile sift the flour and. Rub butter generously around the base and sides of a 15cm6 round loose bottom deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish.
Tip the pie filling into the pastry lined tin and smooth the top. Brush the pastry rim with water. For the hot water crust pastry combine the flours in a large mixing bowl then rub the butter in with your fingertips.
Mix 130ml4¼fl oz boiling water with the salt and lard in a small saucepan. Hot water crust pastry wrapped around the bottom of a small pan. It has firmed up in the fridge for a while at this point becoming nice and sturdy.
Science of hot water crust pastry. The hot liquids are what make hot water crust pastry.