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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.
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Questions
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.
Pro Tips
- 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.
Recommended Tools
- 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.
Recipe
How to Make Hot Water Crust Pastry
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 1 pound (475g) 1x
Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Connie
I am using this hot water crust pastry for a quiche. This was the most straightforward HWCP I could find.
Typically the cold butter cold everything pastry tends to slump and shrink during the blind bake, Also, it is very crumbly and requires multiple rounds of chilling. I am hoping that this HWCP will hold up. I may have been too conservative in rolling it out as the dough filled the ceramic container but sprung back quite a bit. So you have to be pretty firm with the roll out. Still, it seems to hold well and it’s just a different style of pastry. Maybe in the next few times I will actually use it as a free form pastry crust with savory fillings. .
Overall, very easy to work in betw sheets. I used all purpose flour not having bread flour on hand. Also, used bacon fat as I have so much.
Thank you for this recipe!!
★★★★★
Emma
Hi Connie, thanks for your detailed comment! HWCP isn’t the typical choice for quiches, as it’s pretty sturdy, but it would taste delicious. HWCP is actually the best for freeform pies like the British pork pies. I do love how this pastry feels when one is working with it! Please check back in and let us know how you enjoyed eating it.
Carslon
Perfection-this ticked all the boxes with no drama.If you want it a bit lighter,add a pinch baking powder.More golden? add a pinch.of turmeric or dry mustard.Butter flavored Crisco makes it even easier(and cheaper).And as for dessert,it can work beautifully.Lower the salt,use part vanilla in the boiling water,and 2-3 T sugar with the flour and salt.
★★★★★
Emma
Thank you for sharing your variations, Carslon! I’m so glad that you enjoyed the pastry.
Carlson
Thank you back,it’s a great recipe.
Meagan
After you’ve made the pastry…how long do you cook it for once you’ve filled your pie?? Also, if you don’t have bread flour, can you use all purpose flour for the whole thing?
Emma
The cooking time and temperature will depend upon the recipe you’re using the pastry for. For example, my recipe for individual chicken, bacon, and apricot pies cooks the pies at 400 F for 50 minutes.
I have never used 100% all-purpose for the pastry, but feel free to try. Just realize that the pastry will not be as strong, because all-purpose flour contains less gluten than bread flour.
Happy baking, Meagan!
Beth
This pastry is very good for savory pies. I like how this pastry is strong enough to support a filling.
★★★★★
Emma
Me too! It’s good eating, too.