Hot Water Crust Pastry: Sturdy & Savory Perfection
Hot Water Crust Pastry: Sturdy & Savory Perfection
By Tanya Novak
When we think of pastry, our minds often wander to flaky croissants or sweet shortcrust pies. But Hot Water Crust Pastry stands apart from the rest, offering a hearty, firm structure well-suited for savory pies with tall sides and substantial fillings. If you’ve ever admired an impressive British pork pie or a hand-raised meat pie, you’ve witnessed hot water crust pastry in all its robust glory. In this post, we’ll explore what makes hot water crust pastry unique, how to make it, and why it’s the go-to choice for richly filled meat and game pies.
1. What Is Hot Water Crust Pastry?
Hot water crust pastry is a traditional British pastry made by boiling fat (lard or butter) and water together, then mixing it with flour to create a warm, pliable dough. Its defining characteristics are a sturdy, somewhat crumbly texture (once baked) and a malleable consistency when warm, which allows you to mold it by hand to form pies with high, rigid walls.
Key Characteristics
Sturdy & Structural: Ideal for “hand-raised” pies that stand upright without collapsing.
Warm & Pliable: The fat-water mixture is combined while hot, making the dough easy to shape initially.
Typically Savory: Most often used in meat pies, game pies, and pork pies.
Less Delicate Flake: Unlike shortcrust or puff pastry, hot water crust focuses on strength over flakiness.
2. Hot Water Crust vs. Other Pastries
Shortcrust Pastry (Pâte Brisée)
Contains cold butter rubbed into flour, resulting in a crumbly, tender crust.
More commonly used for quiches, fruit pies, and tarts.
Puff Pastry (Pâte Feuilletée)
Laminated dough with multiple layers of butter.
Delivers a light, flaky texture—very different from hot water crust’s sturdiness.
Hot Water Crust Pastry
Fat (often lard) is melted in boiling water and then mixed into flour.
Holds up exceptionally well against wet, heavy fillings like meat or poultry.
3. Classic Hot Water Crust Pastry Recipe
This recipe makes enough to line and top a 6-inch (15 cm) tall pie or several smaller pies.
Ingredients
3 cups (375 g) all-purpose flour
1 teaspoon salt
1 cup (240 ml) water
8 tablespoons (120 g) lard (or a mix of lard and butter)
(Optional) 1 egg yolk, beaten (for a richer flavor and color)
Method
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center.
Boil Water & Fat
In a saucepan, bring the water and lard to a boil.
Stir to ensure the fat melts completely into the water.
Create the Dough
Carefully pour the hot liquid into the well of flour.
Stir with a wooden spoon or spatula until a rough dough forms.
If using the optional egg yolk, add it now and mix well.
Knead Briefly
Turn the dough out onto a clean surface.
Knead gently for just a minute or two until the dough comes together. It will be warm and pliable—don’t overwork it.
Shape and Chill
If you’re making a large pie, separate one-third of the dough for the lid. Keep it warm, or wrap it in plastic wrap to prevent it from drying.
Press or mold the remaining dough into your pie tin or form it by hand if you’re doing a free-standing pie.
Chill the crust for 30 minutes to 1 hour before adding the filling to help it set.
4. Hand-Raised Pie Technique
Traditionally, hot water crust pastry is hand-raised—which means you shape the pie shell around a mold (or even around your hand) before filling. Here’s how:
Form a Ball
Take a large piece of dough (still warm) and shape it into a ball.
Press or Molding
Place the dough ball on a lightly floured surface and press it down, working it into a cylinder shape with your hands.
Use your knuckles or a small rolling pin to press into the center, gently pushing the dough outward to form walls.
Create a Cylinder
Continue shaping until you have uniform walls about ¼ inch (6 mm) thick. The dough should stand on its own.
Chill
Place the molded crust in the fridge to set. Once firm, you can remove any inner mold you used, fill, then top with the reserved pastry lid.
5. Perfect Fillings for Hot Water Crust Pastry
Due to its durability, hot water crust is ideal for robust and juicy fillings:
Pork Pie
The classic British favorite often includes seasoned pork chunks and sometimes a pork stock jelly that sets around the meat.
Game Pie
Fill with a mix of game meats like venison, rabbit, or pheasant, along with vegetables and a rich gravy.
Chicken & Mushroom Pie
A creamy, savory mixture of chicken, mushrooms, onions, and herbs makes a comforting centerpiece.
Beef & Ale Pie
Tender beef stewed with ale or stout, plus root vegetables, for a hearty flavor.
6. Baking & Glazing
Assemble Your Pie
Fill the chilled crust with your pre-cooked or par-cooked filling.
Roll out the reserved dough for the lid, place it over the filling, and crimp or press the edges to seal.
Make a small hole in the center of the lid to let steam escape.
Egg Wash
Brush the pastry lid with a beaten egg for a glossy, golden crust.
You can also use milk for a slightly lighter glaze.
Baking Temperature
Preheat your oven to around 375°F (190°C).
Bake for 45–60 minutes (or longer for very large pies) until the pastry is golden brown and the filling is cooked through.
Cool to Set
For pies like pork pies that contain jelly or a thick gravy, let the pie cool before slicing. This helps the filling set, making cleaner slices.
7. Tips & Troubleshooting
Keep It Warm… Until You Don’t
Work with the dough while it’s warm to easily shape it. Once it’s shaped, chilling helps the pastry firm up, ensuring it holds its form.
Choose Your Fat Wisely
Traditionally, lard is used for an authentic flavor and sturdy texture. A mix of butter and lard also works if you prefer a hint of buttery taste.
Don’t Over-Knead
While hot water crust is less prone to becoming tough than some pastries, you still don’t want to overwork it. Knead just enough to form a cohesive dough.
Experiment with Seasonings
Add herbs or spices (like dried thyme or paprika) to the dough for extra flavor, especially if your filling pairs well with these.
Leakage
If you find juices seeping out, ensure you’ve sealed the edges well or considered adding a thickener (like flour or cornstarch) to your filling for a firmer consistency.
8. Frequently Asked Questions
Q: Do I need to blind bake hot water crust pastry?
A: Typically, no. Hot water crust pastry is sturdy enough to bake with the filling. Blind baking is more common with shortcrust pastries for quiches or fruit pies.
Q: Can I use this dough for sweet pies?
A: While it’s not traditional, you can use hot water crust for savory-sweet combinations—such as mincemeat pies—or if you prefer a firm shell for a fruit filling. Just note the texture will be different from a typical sweet shortcrust.
Q: How do I store leftover hot water crust pies?
A: Wrap them tightly and store in the refrigerator for up to 3–4 days. Many savory pies taste even better the next day. You can also freeze them, then reheat in a moderate oven to restore crispness.
Q: Can I use vegetable shortening instead of lard?
A: Yes. While lard is traditional, vegetable shortening or a combination of shortening and butter can work, though the flavor and texture may differ slightly.
9. Final Thoughts
Hot Water Crust Pastry is a savory pie-lover’s dream, offering robust support for meaty fillings, hearty vegetables, and even playful twists on the classic British pork pie. While it might be less delicate and flaky than other pastries, its ability to hold shape (and flavor) is unmatched. If you’re seeking to impress guests with a grand, hand-raised pie—or just love diving into a substantial savory bake—this pastry is well worth adding to your repertoire.
So, gather your favorite filling ingredients, get your water and lard simmering, and enjoy the satisfying process of molding this old-world pastry into a comforting, showstopping dish. Happy baking!
—Tanya Novak