Basic Recipes > Hot Water Crust Pastry
1 level teaspoon salt
4 level tablespoons lard
1/8 pint milk
1/8 pint water
(see measure conversions for more information)
- Put the milk, water and lard into a saucepan.
- Bring this to the boil and immediately pour this over the flour.
- Using a wooden spoon, mix the ingredients quickly until a dough begins to form.
- Allow the dough to cool a little so that it can be handled.
- Turn it onto a lightly floured surface and knead it until smooth.
- If the dough seems a little dry, a little more boiling water can be added.
- If you wish to raise several small pies, the pastry waiting to be used must be kept warm (on a plate over a pan of boiling water).
Biscuit Crumb
Biscuit Pie
Choux
Cream
Flaky
Fleur
Potato
Puff
Rough Puff
Shortcrust
Suet Crust
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Comment Script
How to make hot water crust pastry:
This pastry is the direct descendant of coffer paste which was used only to protect and present the meat as it was being cooked. It has survived today as a rich edible crust for savory pies. The pastry is shaped by hand whilst still warm before being put into a pie mould and then filled. For pork pies, game pies and any dishes requiring hand-raised pastry.
Ingredients
2 cups (8oz) plain flour1 level teaspoon salt
4 level tablespoons lard
1/8 pint milk
1/8 pint water
(see measure conversions for more information)
Method
- Sift the flour and salt into a large mixing bowl.- Put the milk, water and lard into a saucepan.
- Bring this to the boil and immediately pour this over the flour.
- Using a wooden spoon, mix the ingredients quickly until a dough begins to form.
- Allow the dough to cool a little so that it can be handled.
- Turn it onto a lightly floured surface and knead it until smooth.
- If the dough seems a little dry, a little more boiling water can be added.
- If you wish to raise several small pies, the pastry waiting to be used must be kept warm (on a plate over a pan of boiling water).
Here are links to our other pastry recipes:
Biscuit Crumb
Biscuit Pie
Choux
Cream
Flaky
Fleur
Potato
Puff
Rough Puff
Shortcrust
Suet Crust
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Basic Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Thanks for your question. You would need to roll the pastry out and then just place it in or on the pie plate. If you were trying to mould a pork pie (ie hand raised) there would be some pressing around the mould but the pastry would probably need to be rolled out first.
Since I have never made a warm pie crust, I am left wondering if you roll out this dough, or press it into the pie plate?
Many thanks,
Tracy