Most commonly associated with pork pies, hot water crust pastry is perfect for shaping into pie cases because the high quantity of water present makes it hard and strong. The pastry is baked until rich brown in colour and stands up well to wet and heavy fillings. Hot water crust pastry requires the fat to be ‘hot’ when added, rather than chilled as is needed for most other kinds of pastry.

Hot water crust pastry is commonly associated with pork pies and other rich, meaty pies, such as Galton Blackiston’s Raised game pie or Emily Watkins’ Pork loin and black pudding Wellington.