Hot-Water Pie Crust

Ingredients

For 1 servings

• •544 g high-protein all-purpose flour (19 ounces; 4 1/4 cups), such as King Arthur or Heckers, see notes
• •2 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •180 g lard or beef suet (6 1/3 ounces; 3/4 cup plus 1 tablespoon)
• •3 /4 cup (180 ml) water

Method

1. 1.In a large mixing bowl, whisk flour and salt to combine.
2. 2.In a small saucepan, combine lard or suet and water. Bring to a simmer over medium-high heat; when fat has melted completely, immediately pour it over dry ingredients. Using a flexible spatula, stir mixture until it forms a shaggy dough.
3. 3.When dough is cool enough to handle, use your hands to shape it into a mass. Flip dough onto a lightly-floured surface and knead until it becomes a smooth dough, about 1 minute.
4. 4.Use dough immediately in any recipe calling for a hot water crust. To roll dough, place it between two 13-by-18-inch pieces of parchment and roll to desired thickness.