We handpicked the products and tools linked in this post. If you buy from one of these affiliate links, we may earn a small commission.
Have you been looking for an easy pastry recipe that tastes amazing? Look no further! This hot water crust takes just 5 ingredients and a few minutes to throw together.
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
What is hot water crust used for?
Hot water crust is ideal for savory pies, such as this beef and potato pie. Since this pastry is quite strong when baked, it’s traditionally used for freestanding, hand-raised meat pies like pork pies or these chicken, bacon, and apricot pies.
Can I make it ahead of time?
Not really. Hot water crust must be kept warm, so you need to make it fresh shortly before using it. It can’t be refrigerated until after it’s baked, or it will get cold and brittle.
Can I freeze it?
Yes, you can freeze hot water crust after it’s baked, but I’d recommend making and enjoying it fresh for the best texture.
How to Make
Since this recipe moves along quickly, I recommend measuring out all the ingredients before you start. You’ll need all-purpose flour, bread flour, salt, water, and lard. (Using a little bread flour gives it extra strength.)
Put the lard and water in a small saucepan and heat it up until the lard has just melted and the water is boiling.
While the water is heating up, sift the flours and salt into a broad bowl.
Once the water is boiling, pour it immediately into the flour mixture and stir until a dough forms. It will look pretty dry at first, but will come together as you stir.
Knead the dough for a minute or two, until it’s smooth and has cooled some. This will build the gluten.
Once the dough has been kneaded, use it immediately while it’s still warm, or keep in a double boiler until needed. Hot water crust gets hard and brittle when it’s cooled.
- Make sure all the ingredients and equipment are ready before you start.
- Sift the flour to get rid of any lumps.
- Add a few drops of water if the pastry seems too dry or crumbly.
- Make sure to knead it well to build up the gluten structure.
- Use the pastry while it’s warm. Keep it over gentle heat in a double boiler if you can’t use it right away.
- Lard: this animal fat is crucial to getting the right texture and crispness in the pastry.
- Bread Flour: this type of flour adds extra strength to the flour, helping it support fillings.
- Saucepan: this small pot is the perfect size for melting lard.
- Sieves: you’ll be able to sift flour quickly with these stainless strainers!
Use your hot water crust with these savory pies!
The pleasure of a 5-star review would be greatly appreciated.
This 5-ingredient European pastry is made with a unique method that’s a lot easier than regular pastry. Your savory meat pies will be even more delicious with this pastry!
- scant 1/2 cup lard (90g)
- 1/2 cup water (118 ml)
- 1 3/4 cup + 2 tablespoons all-purpose flour (225g)
- 1/3 cup + 2 tablespoons bread flour (50g)
- 1/4 teaspoon salt
- Place the lard and water in a small saucepan over medium heat until the lard has just melted and the water is boiling.
- Meanwhile, sift the flours and salt into a medium bowl.
- Once the water is boiling, immediately pour it into the flour mixture and stir until a dough forms. The dough will appear too dry at first, but it will come together as you work it.
- Knead the pastry in the bowl or on a work surface until it’s smooth and has cooled a little.
- Use immediately, or keep over gentle heat in a double boiler until needed.
- Using bread flour in the pastry gives it extra strength, which is ideal for hand-raised pies. Feel free to substitute it with all-purpose flour.
- This pastry is wonderful for savory vegetarian and meat pies, but isn’t recommended for sweet pies.
- The pleasure of a 5 star review would be greatly appreciated.
- Category: Dinner
- Method: Stovetop
- Cuisine: British
Keywords: pastry, recipe