Hot Water Crust – some tweaks

Saw the recipe https://www.seriouseats.com/hot-water-pie-crust-recipe-11873610 in one of my social feeds and thought next time I make a chicken pot pie I’ll give it a try. First go was ok, didn’t work the crust quite enough, used a little too much whole wheat flour (not in the recipe) and went too light on the salt so second time round I did a 70/30 white vs whole wheat, tsp of salt and used a mix of duck fat and butter along with some garlic power in the crust.

Worked out really nicely, crust held up great and although it’s “chewy” I’d say it still had some flakiness to it although I laminated it a bit after some light kneeding. Great recipe and method for savory pies, cuts the time down massively and still delivers a wow.