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Hotwater Crust Pastry Recipe

A type of pastry made with hot water, lard, flour and salt - used for traditional English pies. The pastry is easy to make; then moulded by hand while still warm, or fitted into a loose-bottomed cake tin or pie mould.

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- 350g/12 oz plain flour
- ½ level teaspoon of salt
- 110g/4 oz lard (or soft margarine ) - but lard is best
- 1 medium egg yolk


- Sift the flour and salt into a warmed bowl.

- Put the lard or margarine with ¼ pint water into a small saucepan over a low heat until the fat has melted, then bring to the boil.

- Make a well in the flour and drop in the egg yolk.

- Cover the yolk with a little of the flour, then quickly add the hot water mixture, stirring with a wooden spoon until the mixture is cool enough to handle.

- Turn the dough onto a lightly floured board, and knead it until it's soft and pliable.

- Shape the dough into a ball, put it on a warm plate, and cover with an inverted bowl.

- Leave it in a warm place for about 20 minutes.

- To mould the pastry: cut off one-third of the dough and set aside for the lid; keep it warm.

- Roll out the remaining pastry thickly and use it to line a hinged tin pie mould or a loose-bottomed cake tin set on a baking tray - both thoroughly greased

- Alternatively, flour the outside of an empty 1 kilo jam jar, place the ball of warm dough on its base and carefully mould the dough evenly over the base and two-thirds down the sides of the jar. Set the jar aside while the dough cools, the carefully ease out the jar.

- Spoon your filling into the pastry mould, roll out the remaining pastry for the lid, moisten the edges with water or egg glaze and cover the filling with the pastry lid..

- Cut a slit in the top to allow steam to escape.

Pastry moulded round a jar will need a protective band of foil tied round it to prevent it collapsing during the early part of baking.

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