Hi, I have been using the Hot Water Crust recipe for a few years now, but mine's just slightly different from your recipe. To me, the hot water method is faster and easier to use rather the traditional way of making crusts. I found it online a few years ago and have been using it since. With the exception of homemade graham cracker and vanilla wafer crusts for certain pies, this is my go-to recipe for all of my pies, and the crust turns out exactly how you describe and show in the picture. This recipe has served me well. I last used it on Thanksgiving weekend (2021) to make a Turkey Pot Pie that did not last very long! Here's the recipe I use:
3/4 cup shortening (but I will use butter next time)
1/2 teaspoon salt (optional)
1 teaspoon of milk
1/4 cup boiling water
2 cups all-purpose flour

In a large bowl the shortening, salt, milk and boiling water are added and whipped (carefully) with a fork (or rubber spatula) until it's smooth and creamy; then the 2 cups of flour is added and stirred with round-the-bowl strokes until all the flour is mixed in, then kneaded a few times on a floured surface, and I make the crust from that point. This recipe makes the top and bottom crust for 1 large pie. (Sometimes I add a very small amount of milk or hot water to get the dough to the form it should be after mixing it in the bowl). I am very happy with this recipe and don't intend to go back to the "regular" way of making pie crusts.

P.S.: Although I was born in New York, I was raised in Georgetown for 18 years, so in a way, I am your neighbor!

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