Hot Water Crust
- 265 g all-purpose flour
- 55 g strong white bread flour
- 55 g unsalted butter
- 65 g vegetable shortening
- 1 tsp salt
- 135 ml boiling water
- 1 bowl
- 1 pan
- 1 spoon
Put all-purpose flour and strong white bread flour into a bowl. Add the cubed unsalted butter and rub in with your fingertips.
Melting vegetable shortening on the stovetop in water can cause the mixture to explode. Watch carefully and don't overcook.
Heat the vegetable shortening in a pan until melted. Dissolve the salt in the boiling water, then add to the melted vegetable shortening.
Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it.
Once the dough ball is formed, leave it to cool slightly. If it’s still lumpy, work it a minute or two longer.
Divide the dough in two, making one piece slightly bigger than the other.