The Secret to Smooth Doughs and Fluffy Bread Is Already at Hand Just-boiled water has long played a role in making pie crusts, milk breads and more shine, across cultures and cuisines. But how does it work? The food personality Nadiya Hussain riffs on a classic Victorian-era hot water pastry crust for the base of her turmeric-rich samosa pie.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. By Rachel Wharton April 16, 2021, 4:51 p.m. ET If there’s a quintessential dish from the chef Nadiya Hussain — the “Great British Baking Show” winner who has since found huge success — it’s probably the samosa pie with the turmeric crust from the very first episode of her solo cooking show “Nadiya’s Family Favourites.”