Basic Recipes > Hot Water Crust Pastry

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.


2 cups (8oz) plain flour
1 level teaspoon salt
4 level tablespoons lard
1/8 pint milk
1/8 pint water
(see measure conversions for more information)


- 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
Rough Puff
Suet Crust