Hot Water Pie Dough
The Brits make several kinds of pie crusts, all of them wetter than American-style pie crusts (though they sometimes make those too). This one is sometimes called a “hot water” crust — though “hot fat” is more accurate — and is specifically for meat pies. It contains:
7 ounces leaf lard, rendered
2 ounces water
2 ounces milk
17 ounces all-purpose flour
1/2 teaspoons salt