Thanks For this. It is such a weird thing to do, violate all the rules of cold cold cold and then it’s a little illicit feeling to handle this pastry, but I got interested in it because Ellie knew it growing up and I love that there are so many approaches to place based food.
Just watched your IG Live video with John and Halee Wepking of Meadowlark Organics. On Pi Day my son made the Cheddar Rye Apple Hand Pies recipe from Sister Pie using 3 apple varieties Northwest Greening, Northern Spy and Spigold. Yum.
I'm very intrigued by hot water pastry, because I find I constantly struggle with the cold, regular stuff. David's recipe is for pressing the hot, soft dough into a tart shell. Do you have tips for how to work with the dough to make shapes like a hand pie that require more handling? Do you let it cool?
I love hot water pie dough! Also hi, friend ❤️
Do you have a favorite recipe Andrew?
I do not, per se. This is probably a good one, though: https://joepastry.com/2014/british-meat-pie-crust/
We did testing on HWPD at ATK, but most people didn't like it, so it never went anywhere. Now I want to return to it.
Thanks For this. It is such a weird thing to do, violate all the rules of cold cold cold and then it’s a little illicit feeling to handle this pastry, but I got interested in it because Ellie knew it growing up and I love that there are so many approaches to place based food.
Just watched your IG Live video with John and Halee Wepking of Meadowlark Organics. On Pi Day my son made the Cheddar Rye Apple Hand Pies recipe from Sister Pie using 3 apple varieties Northwest Greening, Northern Spy and Spigold. Yum.
I'm very intrigued by hot water pastry, because I find I constantly struggle with the cold, regular stuff. David's recipe is for pressing the hot, soft dough into a tart shell. Do you have tips for how to work with the dough to make shapes like a hand pie that require more handling? Do you let it cool?
Hi Rhianna, I refrigerate the dough for about a half hour or hour, and then it rolls fine.
Thank you!