How to make a hot water crust pastry

How to make a hot water crust pastry

How to make a hot water crust pastry

by Great British Chefs8 December 2014

How to make a hot water crust pastry

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.




  • 110g of lard
  • 280g of water
  • 500g of plain flour
  • 2 tsp salt
Place the lard and water together in a saucepan and bring to the boil
Sieve the flour into a large bowl with the salt
Make a well in the middle of the flour and pour in the lard and water mixture. Using a wooden spoon, mix thoroughly to form a dough
Cover the dough with cling film and leave to rest for 20 minutes
To use, lightly flour the surface and roll out to a thickness of 3mm


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.

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