Okay, so if you’re serious about savory pies, you *have* to get to know this hot water crust. Seriously, it’s a game-changer! It’s this wonderfully sturdy dough that just holds its shape like a champ, no matter how hearty your filling is. I remember the first time I tried making one of those classic British meat pies, and my usual pastry just… well, it sort of slumped. Disaster! Then I found this hot water crust recipe, and it was like a miracle. It’s surprisingly simple to make, and the results are just fantastic. Trust me, once you try this hot water crust for savory pies, you’ll never go back!
Why You’ll Love This Hot Water Crust for Savory Pies
This hot water crust is a dream for savory pies because:
- It’s incredibly easy to work with, even for beginners!
- It bakes up firm and holds its shape beautifully, perfect for those hearty fillings.
- It has a wonderful, slightly crisp texture that’s just divine.
- It’s the authentic, traditional choice for so many classic savory pies.
Essential Ingredients for Your Hot Water Crust for Savory Pies
Alright, let’s talk about what you need to get this amazing hot water crust going. It’s honestly pretty straightforward, but using good quality stuff makes all the difference. First up, you’ll want 2 cups of all-purpose flour. I like to sift mine, just to make sure there are no lumps, but it’s not a strict must-do. Then, just a simple 1/2 teaspoon of fine sea salt – it really wakes up the flavor. The magic happens with the liquid: you need 1/2 cup of filtered water, and this is key, it needs to be *hot*, like really hot, but not boiling! Then we have the fats: 1/4 cup of lard or vegetable shortening, cubed up is easiest, and 1/4 cup of unsalted butter, softened. The combo of lard/shortening and butter is what gives this crust its unique texture and flavor. Using good quality fats really makes a difference here; it’s the backbone of the pastry!
Ingredient Notes and Substitutions for Hot Water Crust for Savory Pies
So, why these specific ingredients? That hot water is actually what “cooks” the flour a bit, creating a pastry that’s super stable and doesn’t shrink. Lard or shortening is crucial for that classic, slightly crumbly texture that holds up so well for savory pies. If you’re not keen on lard, a good quality vegetable shortening works just fine. Some folks even like to use a mix! Butter is there for flavor and a bit of tenderness, so make sure it’s softened, not melted. You *could* technically use all butter or all shortening, but you lose a bit of that signature texture. This crust is really designed for savory fillings, so we keep the sugar out!
Step-by-Step Guide to Making Hot Water Crust for Savory Pies
Alright, let’s get this hot water crust made! It’s honestly not complicated, but you do want to pay attention to a few things. First, grab a big bowl and whisk together your 2 cups of all-purpose flour and the 1/2 teaspoon of salt. Give it a good mix so it’s all combined. Now, for the hot part: in a little saucepan, gently heat up your 1/2 cup of water and the 1/4 cup of lard or shortening. You want it hot enough to melt the fat, but please, no boiling! We aren’t making soup here. Once that’s all melty and hot, carefully pour it into your flour mixture. Use a fork to stir it all up. It’ll look a bit shaggy and strange at first, but that’s totally normal. Then, toss in your 1/4 cup of softened butter and keep mixing with the fork until it’s all starting to come together. Turn this dough out onto a lightly floured surface. Now, here’s a crucial bit: knead it *gently* for just about a minute or two, only until it forms a cohesive ball. Don’t go crazy here; overworking it will make it tough. Wrap that ball up nice and tight in plastic wrap, and let it rest for at least 30 minutes. This resting period is super important for making your hot water crust easy to handle!
Achieving the Perfect Hot Water Crust Texture
When you’re mixing that hot liquid into the flour, you’re looking for a shaggy dough that just barely holds together. Don’t panic if it seems a bit messy! After adding the butter and mixing, the dough should feel soft and pliable, not sticky or greasy. When you knead it, it should come together into a smooth ball quickly. If it feels too dry, add a tiny splash more hot water; if it’s too wet, a whisper of flour. The goal is a dough that’s smooth, easy to shape, and won’t crack when you press it into your pie dish.
Tips for Success with Hot Water Crust for Savory Pies
Making a great hot water crust for savory pies is all about a few key things. First, when you’re heating that water and fat mixture, make sure it’s hot enough to melt the fat but not so hot that it starts to cook the flour when you pour it in – a gentle simmer is perfect. When you’re mixing the dough, don’t be tempted to overwork it! Just bring it together until it’s cohesive. Over-kneading is the enemy of tender pastry. Once it’s rested, this dough is wonderfully pliable, almost like play-doh, which makes it fantastic for lining pie dishes. To prevent shrinkage, try to get it into your pie dish and filled relatively quickly after it’s rested. For a lovely golden crust, sometimes a quick egg wash (just a beaten egg with a splash of water) brushed on the top before baking really makes it shine. It gives it that beautiful, professional finish that makes your savory pies look as good as they taste!
Handling and Shaping the Hot Water Crust Dough
This hot water crust dough is your friend, I promise! Because it’s made with hot liquid, it’s super soft and easy to handle right after resting. Don’t roll it out too thin, or it might get tricky to lift. Instead, I find it easiest to just gently press it into the pie dish with my fingers, working from the center outwards. This way, you’re not adding extra toughness. If you do want to roll it, a light touch and a bit of flour on your surface are all you need. Remember, the goal is to shape it without developing the gluten too much, keeping it tender and easy to eat!
Serving Suggestions for Savory Pies Made with Hot Water Crust
This fantastic hot water crust is perfect for all sorts of hearty savory pies! Think classic steak and ale pie, a rich chicken and mushroom pie, or even a comforting shepherd’s pie with a pastry lid. It’s also amazing for Cornish pasties! On the side, you can’t go wrong with some creamy mashed potatoes or a simple green salad with a sharp vinaigrette to cut through the richness. And a side of mushy peas is always a winner with British-style pies!
Storing and Reheating Your Hot Water Crust for Savory Pies
If you’ve made your hot water crust ahead of time, wrap the uncooked dough tightly in plastic wrap and pop it in the fridge for up to 2 days. It’s best used within that time. If you’ve already baked your pie with the crust, let it cool completely, then cover it well with foil or plastic wrap. You can store a baked pie in the fridge for about 3-4 days. To reheat, a quick spell in a moderate oven (around 350°F or 175°C) works wonders to crisp it back up!
Frequently Asked Questions About Hot Water Crust for Savory Pies
Got questions about this amazing hot water crust? I get it! It’s a bit different from your usual pie pastry. People always ask me if it’s super stable, and yes, it really is! That hot water method makes it strong enough to hold even the juiciest fillings without getting soggy. If you ever have trouble with it cracking, it usually means the dough was a bit too dry or you overworked it. Just make sure your liquid is hot enough and handle it gently! As for sweet pies… well, this hot water crust is really designed for savory goodness. It doesn’t have the same delicate, flaky texture for sweet things, you know? It’s best to stick to savory pies like steak pies or meat pies with this dough.
Can I make Hot Water Crust ahead of time?
You sure can! Wrap the uncooked dough tightly in plastic wrap and pop it in the fridge for up to 2 days. It’s best used within that time, but it holds up really well. Just let it sit out for a few minutes to soften slightly before you shape it.
What makes Hot Water Crust unique for savory pies?
The magic is in the hot water! It actually cooks the flour a bit, making the pastry dough really stable and easy to handle. This means it’s perfect for hearty savory fillings that could make other crusts weep or shrink. It’s got that classic, sturdy texture that’s ideal for traditional British pies. You can learn more about the science behind baking on The Science of Cooking.
Nutritional Information for Hot Water Crust for Savory Pies
Here’s a general idea of what you’re looking at for nutrition per serving (about 1/8th of the crust):
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
- Sodium: 200mg
Remember, this can vary a bit depending on the exact ingredients you use!
Print
Hot Water Crust: 2 Cups Flour Magic
- Total Time: 45 minutes
- Yield: 1 double crust pie 1x
- Diet: Vegetarian
Description
A traditional hot water crust pastry, perfect for savory pies. It’s sturdy and easy to handle, making it ideal for pies that need to hold their shape.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup lard or vegetable shortening
- 1/4 cup butter, softened
Instructions
- Combine flour and salt in a large bowl.
- In a small saucepan, heat water and lard/shortening until the lard/shortening is melted and the mixture is hot but not boiling.
- Pour the hot liquid into the flour mixture.
- Mix with a fork until a shaggy dough forms.
- Add the softened butter and mix until incorporated.
- Turn the dough out onto a lightly floured surface.
- Knead gently for 1-2 minutes until the dough just comes together. Do not overwork.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes before using.
Notes
- This crust is best used immediately after resting.
- Ensure the liquid is hot enough to melt the fat but not so hot it will cook the flour.
- The dough will be soft and pliable.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Pastry
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/8th of crust
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: hot water crust, savory pie crust, pastry dough, pie pastry, shortcrust pastry