This Strong Crust Is Not Afraid of Juicy Fillings
When making pies from scratch, you have many crust options, and while most are delicious, some are a little brittle and may not hold well for wetter toppings. For a pie resistant to juicy toppings, try the ultra-crispy, ultra-aromatic and extra-strong crust in hot water.
Not only is this a particularly good option for deep cakes, but it’s also easy to make and doesn’t need to be refrigerated at all. In fact, you work with the dough while it is hot. Click the link below for full instructions, but you’ll start by whisking a mixture of all-purpose flour, bread flour (which gives it strength), and salt. Bring some water to a boil, add half a cup each of butter and lard (or fat) and stir until melted. Pour dry ingredients in the center and stir until a fluffy ball forms. Roll it out as needed or press it against the sides of the baking dish.
Hot water crust | Food52