You have a lot of crust options when making pies from scratch and, while most are delicious, some are a little flimsy, and may not hold up super well to wetter fillings. To build a pie that can hold its own against juicy fillings, try the ultra-crisp, ultra-flavorful, ultra-sturdy hot water crust.
Photo by Ben Grantham.
Not only is this an especially good option for deep dish pies, it’s easy to make and requires no chilling whatsoever. In fact, you work with the dough while it’s hot. Click the link below for the full instructions, but you’ll start by whisking up a mixture of all-purpose flour, bread flour (which gives it its strength), and salt.
Bring some water to a boil, add in half a cup each of butter and lard (or shortening) and stir until melted. Pour into the center of your dry ingredients and mix until it forms a shaggy ball. Roll it out as needed, or press into the sides of your pie pan.
Hot Water Crust [Food52]