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 ½ cup lard (90g)
- ½ cup water (118 ml)
- 1 ¾ cup + 2 tablespoons all-purpose flour (225g)
- ⅓ cup + 2 tablespoons bread flour (50g)
- ¼ 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
Pa Booth the Pieman
If you are making a pork pie or hand raising the pastry around a pie dolly or jam jar, HOT hot water crust (HCW) pastry will tend to collapse. It seems counterintuitive but you are actually better letting the pastry cool to room temperature. It will still be malleable enough to form around the dolly but will retain sufficient strength to stand. At this stage the formed pastry is known as a pie coffin and can be filled. It the pastry is too cold, simply knead it for a couple of minutes, it will then be workable.
Also 50/50 lard and butter gives a much richer pastry.
Emma
Thanks for sharing this tip! I like to shape the pastry while it's still warm (not hot), as I find it gets brittle as it cools. I can definitely understand waiting to fill the pastry with the filling once it has cooled, as it would reduce bulging and would support the filling better.
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.