Hot water crust is deliberately stronger than shortcrust. The hot liquid partially gelatinises the flour, giving a pliable dough that can hold substantial fillings.
Cook · Recipe
Hot Water Crust Pastry
A sturdy warm pastry made with hot fat and water, designed for raised pies and moulded pie cases.
At a glance
Recipe summary
- Prep
- 25 min
- Rest
- 5 min
- Total
- 30 min
- Serves
- 1 large pie crust
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
450 g 3½ cups plain flour
2.5 ml ½ tsp fine salt
200 g 7 oz lard or unsalted butter
200 ml ¾ cup + 2 tbsp water
How to make it
Method
- Sift the 450 g flour and salt into a large heatproof bowl.
- Put the lard or butter and 200 ml water in a saucepan and heat gently until the fat has melted. Bring just to the boil.
- Pour the hot liquid into the flour and stir quickly with a wooden spoon until no dry flour remains.
- When cool enough to handle, knead lightly until smooth and pliable.
- Use immediately while warm to line a pie tin or hand-raise a pie case, reserving enough pastry for the lid.
- Fill and bake according to the chosen pie recipe. The pastry firms as it cools, so work without unnecessary delay.
Useful notes
Equipment
- Large heatproof bowl
- Medium saucepan
- Wooden spoon
- Rolling pin
- Pie tin or mould
Substitutions
- Use all butter for a richer flavour but a slightly less traditional texture.
- Use a mixture of lard and butter for strength and flavour.
Allergen notes
- Contains wheat and milk if butter is used.
Storage
Hot water crust is best shaped immediately. Unbaked pastry can be wrapped and refrigerated for up to 1 day, but it will need to soften slightly before shaping. Freeze finished pies rather than loose pastry where possible.
Tips
- Use the pastry while it is warm and flexible.
- Avoid over-kneading, which can make the crust tough.
- Support tall hand-raised cases until they have cooled and firmed.