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Hot Water Crust Pastry

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Hot Water Crust Pastry

Hot water crust pastry is traditionally used for raised pies. It is an unusual pastry, similar to choux although it doesn’t rise when baked, and can be said to be twice cooked. Ideally, making the pastry and shaping the case should be done a day ahead to allow the pastry time to firm up before filling and baking.


Makes enough for a raised pie to serve 6-8

150ml water
60g butter
60g lard
350g plain flour
¾ tsp salt
1 large egg


  1. Put the water into a medium saucepan. Cut the butter and lard into 1cm cubes and add these to the pan. Place over a low heat and melt the fats; the water must not boil before they have melted.
  2. Meanwhile, sift the flour and salt into a large bowl and make a well in the middle. Break the egg into a small bowl, beat lightly with a fork and pour into the well. Carefully flick flour over the egg to protect it from the hot water and fats.
  3. Once the fats have melted, increase the heat and bring to the boil. As it comes to a rolling boil, take off the heat, pour over the flour in the bowl and immediately mix everything together well with a cutlery knife, until you can no longer see any dry flour. The pastry should be warm and greasy to the touch. Bring it together in your hands until smooth, then divide into 2 pieces, one twice the size of the other.
  4. Shape the smaller piece of pastry into a disc,10–12cm in diameter, and the larger piece into a disc, 15–18cm in diameter. The discs should be smooth, with no cracks or pleats. Wrap both individually in cling film and chill for 45–60 minutes for the fats to firm up.

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