Thank you for writing about this topic. I've been intrigued with the way traditional Mexican cooks use hot water for flour tortilla dough and tamales. Through my research, I got as far as the gelatinization of the starch and it's ability to hold more moisture. Your pie dough is something that I definitely want to try. I've often wondered what other applications I may be able to use this method in. Thanks for joining me in the rabbit hole.

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