Getting ready to teach a Pie Camp with Barbara Swell at the John C. Campbell Folk School in Brasstown, NC means I’ve been playing with dough. This weekend it was the UK Hot Water Dough traditionally used for meat pies. It’s a sturdy dough meant to handle the weight of lots of meat filling and gravy or “jelly” without the crutch of a pie pan aka Raised Pies. You’ve seen them. They’re pretty impressive in their medieval formality. The dough is made in a completely different way from regular pie dough. Fat is melted with water and poured over flour which is stirred together like a batter then briefly kneaded...Continue reading »