Hot Water Crust Pastry Recipe

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Hot Water Crust Pastry is used to make raised pies. It makes a stiff yet tender pastry that can stand up by itself and form a shell or casing that can be cooked without the support of a pan or tin.

Estimated Prep Time: 10 minutes

Estimated Cooking Time: 10 minutes



Sift the flour and salt together in a medium-sized mixing bowl.

Put in a saucepan the milk, water and the lard; bring to a boil, and pour into the bowl with the flour. Mix until a dough forms (don't worry about it being smooth yet.)

Let stand until cool enough to handle, then turn out onto a worksurface, lightly flour, and knead until you have a smooth dough. If it seems crumbly, add a bit more hot water.

Mould into the standing shape you need, or line a mould with it.

Recipe notes

If you are going to be a while working with it, or will making making several small standing pies, you need to keep the dough warm. You can do so by putting it on a plate over top a pot of simmering water.

The story behind this recipe...

  • icon
    Hot Water Crust Pastry is a pastry crust made with hot water, usually used with savoury pies. It is often used for individual serving-size pies, though it can also be used for one large-sized pie.
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