"When you're making a savory pie the recipe likely calls for a hot-water crust rather than the traditional flaky crust used for sweet pies. That's because hot-water crusts are made to withstand hefty and often moist fillings such as stewed meats, but how exactly do they work? As with most things baking related, the answer comes down to science. Both types of pie crust use essentially the same ingredients, but at different ratios and most importantly, different temperatures."
"In a hot water pie crust, the water and the fat are heated until boiling, then added to the flour. This gelatinizes starches in the flour, essentially precooking them, causing them to swell and take on water. This added hydration makes for a more pliable dough that can be shaped without breaking, and without the worry of over-working. The gel formed by the starches holds together during the baking process for a cohesive, sturdy shell that will stand alone when un-molded."
Hot-water crusts are formulated to withstand heavy, moist savory fillings by combining boiling water and fat with flour. Heating water and fat gelatinizes flour starches, precooking them so they swell and absorb water, creating a hydrated, pliable dough that can be shaped without breaking or overworking. The starch gel maintains cohesion during baking, producing a sturdy shell that can be unmolded. By contrast, flaky crusts rely on cold ingredients and rubbed-in fat to create steam pockets that form layers, yielding flakiness but less structural strength. Adequate use of appropriate fats, historically lard or butter/shortening blends, yields crisp texture.
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