Hot Water Crust Pastry Recipe

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 Updated 17/03/2017

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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 savoury 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.

Here are links to other pastry recipes on the site:

Biscuit Crumb
Biscuit Pie
Pate Sucree
Rough Puff
Suet Crust


  • 8oz plain white flour
  • 1 level teaspoon salt
  • 2oz lard
  • 1/8 pint semi-skimmed milk
  • 1/8 pint water
(see measure conversions for more information on quantites)


  1. Sift the flour and salt into a large mixing bowl.
  2. Put the milk, water and lard into a saucepan.
  3. Bring this to the boil and immediately pour this over the flour.
  4. Using a wooden spoon, mix the ingredients quickly until a dough begins to form.
  5. Allow the dough to cool a little so that it can be handled.
  6. Turn it onto a lightly floured surface and knead it until smooth.
  7. If the dough seems a little dry, a little more boiling water can be added.
  8. 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).

Prep Time: 25 minutes

Cook Time: NA

Yield: NA


Living in Ibiza & the english pop love my pork pies. I like the hot water pastry tobe cooked right through, but not achieved it yet. Should i bake my 6inch pies longerthan 20mins at 200c & 1half hours at 180c? Also why water & milk & not just water?
#6 - christine - 06/10/2011 - 06:18
You never gave any oven temperatures ?
Otherwise - Lovely Thank you
#5 - Shelley - 12/06/2010 - 04:15
I made "Cold Game Pies" with this recipe for a shoot party and i'm a biginner in pie making........Thank you.

Oh yes,served with with a big dollop of English mustard......

#4 - Java - 10/31/2010 - 10:20
Yes I think that this is the pastry used. It is also pork pie pastry. Nowadays though I believe that shortcrust or flaky are also used in pie shops.
#3 - mary - 09/21/2008 - 08:56
Is this the pastry that is used for pies they sell in the pie and mash shops?
#2 - Maureen - 09/17/2008 - 09:56
Hi Tracy,

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.
#1 - mary - 09/08/2007 - 04:46

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,
#0 - Tracy - 09/04/2007 - 18:09
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