I just recently encountered a hot water crust, making John Kirkwood's Scotch pie (YouTube). I'd never heard of it, which is why I came here to learn more. To my surprise, I just yesterday heard about "tangzhong" for the first time (in 60 years) on a different video. Lo and behold...here's another article. I use these crusts for a traditional American pot pie in about a 5" pie tin (four of them). So far, they're the best pot pies I've ever had, specifically because of that "snap" and bite in the crust. I also use roller guides to keep the tops and bottoms 4-mm thick (just under 3/16"). And I use an egg wash, per Kirkwood, for color.

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