Make Deep Dish Pies? This Crust Is a Must!
We've all heard the saying “as American as apple pie,” and while we certainly do excel at making pies here in the U.S., the British have a little trick they use that we think cooks around the world should add to their culinary repertoire. It's called a hot water crust, and for some reason, it's just never caught on here in the States. However, it's a truly amazing way of making pie crust, because it's crispy and flavorful while also being incredibly sturdy.
This makes it perfect for deep dish pies because it means you can load up the pie with as many ingredients as you desire, without worrying about your carefully crafted crust collapsing under all the weight. It's even ideal for especially heavy ingredients that might cause an ordinary crust to buckle, or for really wet ingredients that might make another crust soggy. You just can't go wrong with this crust!
To learn how to make this incredibly versatile hot water pie crust, please continue to Page (2) for the full list of ingredients and complete cooking instructions.
Good eats
Mark Bassett