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
Scale
- 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