Hot Water Crust

 (Untested. I will try this one the next time I am making Kiwi pies for my New Zealand friends)

10.62 oz. AP Flour

2.12 oz. Bread Flour

3 g Salt

2.66 fl oz. Water

4.00 oz. Butter

4.00 oz. Lard

1. Whisk the flours and salt together in a large bowl.

2. In a medium pot, bring water to a boil. Add the butter and lard until melted. Keep hot.

3. Make a well in the center of the flour. Add the water and mix until you have a shaggy ball of dough.

4. Knead for 2-3 minutes on a clean dry surface.

5. Roll out between two sheets of parchment paper.

6. Press into pan(s) as needed.

Kiwi Savory Pie Crust

bite.co.nz has a recipe for pie crusts

When they say the butter should be chilled, I think it must mean just about frozen, as they expect you to grate the butter over the flour. Good luck with that if there's any softness at all to the butter.

How in the world do you "cut the butter into the flour with two dinner knives"? Must be some sort of Maori cultural skill.

25 min. @ 395

backup

200 g	Flour
125 g	Butter, chilled
½ tsp	Salt
⅓ cup	Water, iced

(6/13/2014) Yes! Grate the frozen cubes of butter. Turns out very nicely and mixes easily.

Short Crust (for pie base) ratio: 225 g flour to 100 g butter

Never Fail Pie Crust

4 c flour
1 T sugar
2 tsp salt
1-3/4 c shortening

Mix together 1 egg, 1 T vinegar, 1/2 cup water

Add all at once to flour mixture.

Dough will be sticky.
Let rest 10 minutes
divide into 6 chunks and roll out on floured board, turning often and adding flour

Yields 3 9-inch double crusts.