Hot water crust pastry

Ingredients

• 600 grams All-Purpose Flour (sifted)
• 150 grams Unsalted Butter (cut into cubes, room temperature)
• 150 grams Shortening (vegetable shortening)
• 300 milliliters Water (cold tap water)
• 5 grams Salt (fine sea salt)

Instructions

1. Melt Fats in Water

   Place the butter and shortening in a saucepan, add the cold water, and heat over low flame, stirring gently until the fats are completely melted and combined with the water. Do not let the mixture boil.

   Time: PT3M

2. Mix Flour and Salt

   In a mixing bowl, combine the sifted all‑purpose flour with the salt and give it a quick stir to distribute evenly.

   Time: PT1M

3. Incorporate Hot Water‑Fat Mixture

   Pour the hot liquid from the saucepan into the flour mixture, stirring quickly with a wooden spoon until a shaggy dough forms.

   Time: PT2M

4. Knead Dough

   Transfer the dough onto a lightly floured surface and knead for about 3 minutes until it becomes smooth and elastic.

   Time: PT3M

5. Wrap and Refrigerate

   Shape the dough into a ball, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 1 hour to firm before shaping.

   Time: PT5M

Nutrition Facts

Calories

765

Protein

10 g

Carbohydrates

67 g

Fat

45 g

Fiber

4 g