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    Back to Good Food

    Good Food

    Mastering the Art of Hot Water Pastry Crust

    Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard Turner 's new book, Hog: Perfect Pork Recipes From the Snout to the Squeak , pays homage to the savory delights of his favorite animal. He explains the art of mastering hot water pastry crusts for his pork pies.

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    By Evan Kleiman • Sep 23, 2015 • 1 min read

    Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard Turner's new book, Hog: Perfect Pork Recipes From the Snout to the Squeak, pays homage to the savory delights of his favorite animal. He explains the art of mastering hot water pastry crusts for his pork pies.

    The full episode

    2 of 3
    PieCast: What in the World of Pie? Mastering the Art of Hot Water Pastry Crust
    1. 0:17Ann Kirk's Citrus Chess Pie
    2. 8:21Mastering the Art of Hot Water Pastry CrustYou’re reading this
    3. 12:59What in the World of Pie?
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

    • KCRW placeholder

      Camellia Tse

      Producer, Good Food

      CultureFood & Drink

    The full episode

    2 of 3
    PieCast: What in the World of Pie? Mastering the Art of Hot Water Pastry Crust
    1. 0:17Ann Kirk's Citrus Chess Pie
    2. 8:21Mastering the Art of Hot Water Pastry CrustYou’re reading this
    3. 12:59What in the World of Pie?
    Back to Good Food