Hot Water Pie Crust Ii Food

HOT WATER PIE CRUST I

Steps:

• In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
• Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
• Makes crust for one double crust pie.

HOT WATER PIE CRUST II

Steps:

• In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
• In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.

MEAT PIE WITH HOT-WATER CRUST

Steps:

• Ground Meat: In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder. Pass through medium blade of a meat grinder into another large bowl.
• Filling: In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized. Let cool completely, then add to ground-meat mixture. Add fatback, chicken livers, chicken thighs, and pork shoulder; mix to combine. Add brandy, sage, thyme, spices, 2 teaspoons salt, and 1/2 teaspoon pepper; mix to combine. Fold in pistachios. Refrigerate, covered, while you make crust.
• Hot-Water Crust: Preheat oven to 375 degrees with rack in center. In a large bowl, whisk together flours and salt. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. On a lightly floured surface, knead until smooth, about 3 minutes. Divide dough in half; set one half aside. Cut remaining half into two equal pieces; wrap separately in plastic to prevent drying out. Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness. Using the base of a 10-inch springform pan as a guide, cut a round from dough; fit into bottom of pan, pressing into place and patching dough as needed. Remove plastic from one of the dough pieces. Cut dough into 4-inch wide strips; press up sides of pan to cover completely, rerolling dough and patching as needed (dough should come up sides of pan to reach top edge). Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps. Brush dough with a thin layer of egg wash to prevent any leaks.
• Add filling to crust, smoothing surface with an offset spatula. Remove plastic from remaining piece of dough; on a lightly floured surface, roll out dough to a 1/4-inch-thick round. Place round over filling; press edges to seal with dough on sides of pan. Create a vent by inserting the handle of a wooden spoon into center and making a hole. Make a second hole near edge of pie. On a lightly floured surface, reroll reserved dough scraps to a 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife. Brush bottoms of leaves with egg wash; adhere to top crust in a decorative pattern (be careful not to cover vents). Using a 3-inch flower cutter, cut out a flower and make a hole in the center. Place flower over vent in center of pie, making sure holes align. Transfer pie to a parchment-lined rimmed baking sheet.
• Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes. Carefully remove from oven and gently remove sides of pan. Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more. Transfer to a wire rack and let cool completely, at least 2 hours.
• Aspic: Sprinkle gelatin over 2 tablespoons water; let stand until softened, about 5 minutes. Add to 1/2 cup heated chicken stock; let stand until gelatin has dissolved. Insert a funnel into vent along edge of the pie; slowly add stock mixture, a little at a time, so it does not overflow. Refrigerate pie overnight; bring to room temperature before serving.

HOT WATER CRUST PIES

Steps:

• Roast Butternut Squash, by slicing squashes in half lengthwise. Scrape out seeds, lightly coat flesh with olive oil and place on baking sheet.
• Bake at 400 F (200 C) for about 20 minutes until flesh is tender. Remove from oven.
• Let squash cool for about 15 minutes. Cut flesh away from skin and then cut into small cubes. Set aside.
• Meanwhile, in a medium skillet on medium-high heat, cook pork sausage until brown. Drain grease and set aside.
• Place ramekin top side down on a piece of parchment paper, draw a circle around with a pen around the ramekin. Cut out the circle and save for later to measure pastry lid.
• Whisk together measured and sifted flour in a medium bowl.
• In a medium saucepan, bring butter and water to high heat and boil.
• Remove pan from heat, add flours and salt and stir with wooden spoon or rubber spatula until a dough forms. You may need to press dough against the sides to pack it together.
• Turn dough out onto a floured surface and knead with hands until smooth and elastic (3-4 times). Dough will be HOT, so use plastic gloves or knead then release and continue.
• Weigh you dough ball and divide into four equal pieces.
• Place a piece of parchment paper down onto work surface.
• Take one dough ball and flatten into a oval with hands, then lay an additional piece of parchment paper on top.
• Roll dough between the two pieces of paper into a circle, with a rolling pin until it reaches 3mm in thickness or 1/8 inch.
• Remove circle of dough from paper and gently drop into a ramekin.
• Using finger gently press dough into bottom and then against the sides. Trim off overhang. And smooth the edges, forming a small lip around the top of the ramekin. Make sure there are no holes in the pastry. If so, its easy to take a scrap piece and patch by pressing together with fingers.
• Take trimmings and from back into ball set aside.
• Repeat this process with the remaining three ramekins.
• Layer the pastry molds, gently pressing each layer to pack and fill in any gaps.
• Start with a layer of gruyere, then chunks of butternut squash, basil, gruyere, sausage, gruyere, and another layer of butternut squash.
• Make sure the top layer of butternut squash is taller than the rim of the ramekin forming a dome. then sprinkle with extra gruyere cheese.
• Paint a think coating of egg wash on the lip of pastry that is exposed around the rim of the ramekin.
• Roll out one of the ball of trimmings between parchment paper into the size of the paper circle cut out from earlier.
• Place this pastry circle on top of your filling to create a lid and let the egg wash help seal it to the bottom pastry.
• Cut two slits in the top of the pastry lid. Brush with egg wash, and sprinkle a nice coating of sesame seeds.
• Preheat oven to 400 F (200 C) and bake pies for 10 minutes. Lower temperature to 375 F (190 C) and bake for an additional 40-50 minutes.
• Bake pies until crust is golden brown and firm. You will see steam coming from the slit in the pies.
• If you tap in the lid and it feel soft, not crispy firm, bake for an additional 10 minutes.
• Place ramekins on cooling rack for 15 minutes before removing pies from dishes.
• Take a sharp knife and go around edge of pastry where it connects to ramekin. Invert ramekin slightly to loosen pie, then slide pie out carefully.
• Top with sliced roasted tomato and fresh basil if desired.
• Serve pies warm.

HOT-WATER PASTRY DOUGH

Steps:

• In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.

HOT WATER PIE CRUST

Steps:

• Beat the shortening and salt in a large bowl until combined. Add boiling water and beat until combined. Let cool to room temperature, stirring again if the shortening and water start to separate.
• Stir in flour and form the mixture into a ball. Do this quickly and do not over mix or you will get tough crust. Chill for several hours or overnight.
• To bake, remove from refrigerator 30 minutes before attempting to roll.
• For a prebaked crust roll out to 1/8" thickness. Place in pie pan and trim edges as needed. Prick crust with a fork (or use pie weights) and bake at 425 degrees for 15 minutes until golden.

HOT WATER PIE CRUST

Steps:

• In a large bowl, add the first three ingredients and mix until creamy.
• This might take a couple of minutes; be patient.
• Add the remaining ingredients and mix until dough forms.
• Knead dough for two minutes.
• Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours.
• Makes two crusts or one crust with a lattice design on top.

HOT WATER CRUST PASTRY

Steps:

• 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 salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
• Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
• This is a simple pastry often used for meat pies. .

WATER PIE IS THE DEPRESSION ERA DESSERT EVERYONE'S (RE)MAKING THESE DAYS

Steps:

• Preheat oven to 400° Fahrenheit and set empty pie crust on a baking sheet. Pour 1 + ½ cups water into the pie crust. In a small bowl, stir together flour and sugar. Sprinkle evenly over water in crust. Don't stir. Drizzle vanilla over water in pie crust. Place pats of butter on top of this. Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes. Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.

HOT WATER PIE CRUST

Steps:

• Heat margarine and water till margarine melts; quickly bring to a boil.
• Place flour salt and egg yolk in a food processor. Start food processor and pour hot liquid in through the chute. Mix till a dough forms using knife blade.
• Place dough on a floured board or cloth and knead till smooth.
• Place in plastic bag and let rest 30 minutes.
• Use as needed.

SAVORY PIE CRUST

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.