Hot Water Paste for Raised Pies
Ingredients
Directions
In a bowl, rub the lard into the flour.
Add the salt and mix well.
Pour the boiling water into the flour mixture and stir until it forms a paste.
Use the paste as directed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the dough once hydrated with the boiling water.
- Lard
- Coats the flour particles, shortening the dough for a tender, crumbly texture.
- Boiling water
- Gelatinizes some of the flour starch, making a pliable paste that is easy to shape.
The step that matters
Pouring in the boiling water. The water must be at a full boil so it gelatinizes the starch quickly and evenly. Stirring until a uniform paste forms keeps the dough workable and prevents dry or lumpy pockets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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