Hot water pie crust, a sturdy, pliable pastry made by mixing hot water and melted fat into flour, is a classic of British cuisine. Unlike flaky, cold-butter crusts, its dense and uniform texture is ideal for savory fillings that need a solid container, such as traditional pork or game pies.
Hot water crust is known for its ability to hold heavy fillings without becoming soggy, making it particularly well-suited for:
- Savory pies: English pork pies, game pies, and steak and kidney pies.
- Deep-dish pies: Heavy fillings of meat, gravy, and vegetables are contained perfectly by this sturdy crust.
- Free-form pastries: Because the dough holds its shape as it cools and bakes, it can be hand-molded into individual pies.
The baked crust is thick, sturdy, and has a firm, crisp bite. It typically has a more neutral flavor than an all-butter crust, allowing the hearty, savory fillings to be the star of the show.
Hot water pastry
Hot water crust is a sturdy, savory pastry made by mixing boiling water and melted fat into flour.
Equipment
- Saucepan
- Mixing bowl
Ingredients
- 300 g Plain flour
- 40 g Lard or Crisco Shortening
- 40 g Butter unsalted
- 160-170 ml Water
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Add the water, butter, lard to a medium saucepan and heat until it begins to bubble.
- Add in the flour and immediately reduce the heat to low.
- With a wooden spoon vigorously stir the mixture until it comes together as a dough and comes away from the saucepan easily. If needed add a teaspoon more of water if too dry or, a teaspoon more of flour if dry. Stir vigorously again until it comes together into a smooth dough.
- Turn the dough out onto a lightly floured work surface and allow it to cool for a few minutes. Knead the pastry again until you have a smooth ahiny dough,
- Cover with kitchen wrap and set aside until it cools completely.
- Use as directed by your recipe.