9 Comments
User's avatar
Andrew Janjigian's avatar

I love hot water pie dough! Also hi, friend ❤️

Expand full comment
Amy Halloran's avatar

Do you have a favorite recipe Andrew?

Expand full comment
Andrew Janjigian's avatar

I do not, per se. This is probably a good one, though: https://joepastry.com/2014/british-meat-pie-crust/

Expand full comment
Andrew Janjigian's avatar

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.

Expand full comment
Amy Halloran's avatar

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.

Expand full comment
Deborah Deacon's avatar

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.

Expand full comment
Rhianna Morris's avatar

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?

Expand full comment
Amy Halloran's avatar

Hi Rhianna, I refrigerate the dough for about a half hour or hour, and then it rolls fine.

Expand full comment
Rhianna Morris's avatar

Thank you!

Expand full comment