Hot Water Pastry

To make the pastry: In a large bowl, whisk together the flour and salt. Scoop out a well in the center.

In a medium saucepan, bring the water and fat to a boil, stirring to melt the fat.

Pour the liquid into the well in the flour mixture, stirring until everything is evenly moistened and cool enough to handle comfortably (it will feel as comforting as warm towels out of the dryer).

Turn the dough out onto a lightly floured surface and knead it a few times. Cut off one-third (about 267g) for the top and place it aside to keep warm; under the mixing bowl is a good spot.

To make a deep dish pie: Roll the larger piece of dough into a 13” circle. Transfer it to a 9” or 10” deep dish pie pan and press it down into the bottom, letting 1/2” hang over the edge. Spoon in the filling.

To make a loaf-shaped pie: Roll the dough into an oval 16” long and 12” wide. Press it into a 9” x 5” loaf pan with the edges just hanging over the sides. You should have some overlap at the corners; press these together to create a seam. Spoon in the filling.

Roll the remaining dough about 1/4" thick. Trim the dough to match the shape of your pan; there should be slightly less than 1/2" of excess dough hanging over all sides of the pan.

Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Make a few cuts in the top crust to allow steam to escape. Or cut decorative vent holes, if desired. 

Brush the top of the pie with the egg wash and bake as directed in your recipe.