hot water crust pastry recipe

Written BySheba G Updated On
hot water crust pastry recipe
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The Best hot water crust pastry recipe

I have been making hot water crust pastry for years, and it is my go-to for savory pies. My family loves it, especially when I make a big pork pie for Sunday dinner. The pastry is sturdy and holds up well to hearty fillings, which makes it perfect for a satisfying meal. It is also a great way to use up leftover meats and vegetables, reducing food waste, and the crust itself is lower in fat than some other pastries, so it feels a bit lighter. I love that this recipe is forgiving and always turns out flaky and delicious.

Classic Hot Water Crust Pastry

Classic Hot Water Crust Pastry

4.8 from 1206 votes

A traditional hot water crust pastry that is perfect for savory pies like pork pie or game pie. This pastry is sturdy, flaky, and holds up well to rich fillings, making it a staple in British baking.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Pastry

3 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, cubed
1/2 cup water
1 egg, beaten (for glazing)

👨‍🍳Directions

1In a large bowl, mix together the flour and salt.
2In a saucepan, combine the butter and water. Heat over medium heat until the butter has melted and the mixture is just boiling.
3Pour the hot liquid into the flour mixture and stir with a wooden spoon until a dough forms.
4Turn the dough out onto a lightly floured surface and knead gently until smooth. Be careful not to overwork it.
5Wrap the dough in plastic wrap and let it rest for 15 minutes before rolling out.
6Roll out the pastry on a floured surface to about 1/4 inch thick, then use it to line your pie dish or mold.
7Fill the pie with your desired filling, then top with another layer of pastry. Crimp the edges to seal.
8Brush the top with the beaten egg for a golden finish. Bake according to your pie recipe’s instructions.

🔧Equipment

Large mixing bowl
Saucepan
Rolling pin
9-inch pie dish or pie mold
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 5g

📝Notes

For a richer flavor, you can use lard instead of butter. The dough must be worked while warm, as it becomes hard to shape when cool.

Watch Video Of How Classic Hot Water Crust Pastry Works

This hot water crust pastry recipe is a reliable choice for any occasion, from holiday feasts to casual family dinners. It holds up beautifully to hearty fillings and always gets compliments. I hope you give it a try and see how easy and rewarding it is to make at home.

❓ Frequently Asked Questions About Hot Water Crust Pastry

1. Can I make hot water crust pastry ahead of time?

Yes, you can make the dough a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling out.

2. Why is my hot water crust pastry tough?

Overworking the dough can make it tough. Mix until just combined and handle it gently. Also, using too much water or not enough fat can cause toughness.

3. Can I use whole wheat flour instead of all-purpose?

You can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that the texture will be denser and less flaky.

4. How do I prevent the pastry from shrinking during baking?

Let the pastry rest for at least 15 minutes after rolling and before baking. Also, avoid stretching the dough when lining the pie dish.

5. Can I freeze hot water crust pastry?

Yes, you can freeze the unbaked dough for up to 3 months. Thaw it in the refrigerator overnight before using. Baked pies can also be frozen.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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