How Does a Hot Water Whipped Pie Crust Work?

First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never made one, and knew anything about the science of baking, they'd think it was a bad recipe.

However, my sister won a state pie bake off using the water whipped method, with homemade butter flavored shortening (we add 1-2 tablespoon butter flavor extract to the shortening). We usually don't share this info with people, but when we do they can't comprehend how it was made with hot water and shortening because its so flakey and buttery.

How does this method work? Doesn't the fat need to stay a certain temperature to layer up, or does the shortening have such a high melting point that 214 degree boiling water doesn't break it down as much as it would butter? If thats the case, it makes sense that whipping it would create air pockets allowing layers to form.

Anyone one with more baking insight would be helpful!

Best Answer

How does this method work? In a hot water crust, when the high temperature of the water and fat emulsion is combined with flour the hot liquid causes some of the starch to gelatinize and swell with water which makes less liquid available to form gluten. This lack of gluten results in a tender pie crust that might be better described as "mealy" when compared to a "flaky" pie crust made with a dough using ice water and cold butter.

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How Does a Hot Water Whipped Pie Crust Work? - Coca Cola Can Beside Pizza on White Table

How does hot water pastry work?

Using hot water and melted fat allows for a higher ratio of liquid to be used, which results in a crispier crust. Hot liquid hydrates the flour faster during mixing, and results in a smooth, pliable dough.

What is the first step in making a hot water short crust pastry?

Directions

Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.

Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.

Can you use hot water crust for fruit pies?

Hot Water Crust Pies have a thicker, sturdier pastry for holding layers of vegetables and meat. These savory pies were traditionally used for creating hand raised pies, that don't require a dish. However, you can still layer a ramekin, or deep dish with hot water crust and then remove once baked.

Should you rest hot water crust pastry?

As hot water crust pastry cools it becomes crumbly and less malleable. Leave to rest until cool enough to handle, rather than refrigerating.

Hot Water Crust Pastry, and a Secret Trick!

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Maria Orlova, Polina Tankilevitch, William Mattey, Polina Tankilevitch