Hot Water Crust

• 2 1/2 cups (10.62 oz) all purpose flour
• 1/2 cup (2.12 oz) bread flour
• 3/4 teaspoon (3 g) salt
• 1/3 cup (2.66 fl oz) water
• 1/2 cup (4.00 oz) unsalted butter
• 1/2 cup (4.00 oz) lard (or shortening, if you must)

1. Have your filling ready to go. In a large bowl, whisk the all purpose flour, the bread flour, and the salt to combine.
2. In a medium pot, bring the water to a boil over medium heat. Add the butter and lard and stir until melted. The mixture should be hot-if needed, bring it back to a simmer briefly.
3. Make a well in the center of the flour mixture, and pour the hot liquid into it. I usually start mixing it with a fork-but a silicone spatula or wooden spoon works too. Mix until the mixture forms a shaggy mass: It should form a ball but not look smooth.
4. Remove the dough from the bowl and knead it on a clean, smooth surface until it's smooth, 2-3 minutes.
5. You have to work with the dough while it's still warm-divide the dough as needed for your recipe. You can roll the dough out (between two sheets of parchment paper is best and helps prevent sticking, ripping, and tearing). You can also press the dough into a pan. For deep dish pies, I tend to opt for a combination-rolling the dough out, then patching the holes as needed-just be sure to patch well! You want smooth sides and no chance for leakage.

flour, bread flour, salt, water, butter, lard

Taken from food52.com/recipes/64572-hot-water-crust (may not work)