—is emulsified in boiling water as it's incorporated into the flour, meaning this is much more uniform throughout, less flaky, and better able to stand up to chunky or wet fillings than other kinds of pie crust. It's especially good wrapped around free-form pastries likeI learned how to make hot-water pastry when I developed the recipe and, as I wrote the other day, found the experience initially disheartening.
What was the problem? I think I was approaching hot-water pastry like I would approach the other kind of pie dough—that is, a bit gingerly. And it was having none of it. It wouldn't roll out without cracking; it wouldn't form around the pasty filling without falling to pieces. The breakthrough came when I let loose. I dumped the water in with abandon, rather than in dribbles. You should too. Does the dough seem at all dry or crumbly?And I kneaded it well past my comfort zone for kneading pie dough, anxious the entire time. I wish I had watched thisBecause it turns out some Paul Hollywood panache was exactly what was needed—just a little confident handling. I turned the dough out onto the counter; I positively kneaded it, like you would bread.
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