Hot Water Pastry
Makes enough for one double crust 8” to 9” inch pie This is a more substantial pastry than my
Perfect Pastry recipe. It is less tender, but stands up better when making raised pies. It can be used to make Medieval/Renaissance “coffyns.” Remember, coffyns were basically the container to hold the filling. The pastry wasn’t the important part of the dish as opposed to now, when a pie is often judged by its pastry as much as for it’s filling.
8 tablespoons lard
1 cup boiling water
2 1/2 cups all-purpose flour
Place the flower in a bowl. Put the lard and water in a pot and boil until the lard is melted. Add all at once to the flour and mix with a fork until all is moisten. Turn out onto a lightly flowered surface and knead until smooth. This pastry is easiest to form if used while still warm. Bake as for any pastry, depending on the filling and size.