[Sca-cooks] raised crusts

[Cindy M. Renfrow]

Hello!  I just got a copy of "Eat, Drink & be Merry" (thank you, Devra!)
with all those marvelous pictures of re-created dinners.

I want to make one of Robert May's elaborate raised hot water crust pies.
The recipe (p.211) calls for 3 quarts flour, 3/4 lb butter, and an
unspecified amount of water. When cold, this is supposed to be a very
strong & sturdy dough that can be easily shaped & will hold an edge without
slumping.

My questions are: Does anyone know how much water is best to use for this?
What adjustment should be made for the difference in flours? (I'm using
all-purpose flour.) How much should I work it while it's hot?

Regards,

Cindy