Hot water crust

It´s pie time we were back with another baking basic, and today I´m going to share with you how to make the perfect hot water crust pastry for making pies!

Hot water crust pastry is a thicker, sturdier pastry perfect for heavy fillings to make things like pork pies. Step-by-step photos teach you how to make this pastry recipe.

Learn how to make hot water pie crust the easy way. This type of pastry is best used with meat pies, as it can hold lot of liquid.

Ruby bakes: This hot-water crust is a versatile beast and great for pasties and pies

This article includes an easy, tender pie crust recipe, as well as two recipes for filling, including chiffon pumpkin. Yum!

Hot Water Pastry

From his book 'Baking with the Cake Boss,' Buddy Valastro shows how to make a basic pie crust.

Glorious hand raised hot water crackling flavoured crust game pie layered with local venison, pigeon, pheasant, rabbit and a boozy brandy chicken liver pate, this is not only a show stopper pie in presentation but in flavour too, all the rich game layers are sumptuously gorgeous. I fell in love with this pie after seeing it being made on a old 1980's television re-run called Pie in the Sky, where a detective wants to retire and opens a pie restaurant, his passion was old fashioned…

This old-fashioned style of pastry is the ideal choice for all your savory pie adventures! It's extra sturdy so it can support heavy fillings like potatoes (and other root vegetables), diced roasted winter squashes, and meats. With its quick, stir-together method, you'll be enjoying a savory pie, complete with a beautiful crust, in no time. Bonus: This recipe makes a generous amount of dough, so you'll have plenty to make festive cutouts to decorate your pastry creation.

This quick and easy home made 3 ingredient Hot Water Flaky Butter Pastry is tender and buttery and the perfect crust for a rich savory pie or appetisers. #eggfree #nolardrecipe #easy #holidaybaking

As you can see from this old recipe index card, I’ve made this pie crust quite a few times. The card is stained with use but only a little worse for wear. The handwriting on it is my dear mot…

Hot Water Pastry Recipe

Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are …

Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep i...

Here we go.Winter is just ending here in the Southern Hemisphere, and with that, so is pie season. This is my go to pie pastry recipe which I graciously offer to my friends up north. It is based on a British pastry called 'Hot Water Paste', and is is similar to the pastry often used in traditional pork pies. It is great, it is simple, it is amazing.You will need.2 cups of flour1 cup of water0.5 cup of fat (butter, lard, shortening or any combination of those)A teaspoon of salt.One of ...

Use this crust for any pie. It is a great firm holding crust that is chewy and goes perfectly well with pureed vegetable or with white cheesy polenta, as we did. When you make a pie the filling must be cool or cold for the best results. Unlike other pastry crusts you can make this a fraction thicker.

Chop lean pork somewhat coarsely; butter a pudding dish and line with good paste; put in the pork interspersed with minced onion and hard boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered sage. Now and then dust with flour and drop in a bit of butter. When all the meat is in, dredge with flour and stick small pieces of butter quite thickly all over it. Cover with puff paste, cut a slit in the middle of the crust and bake 1/2 an hour for each lb. of meat. When it begins…

Meat Pie with Hot-Water Crust | Inspired by the traditional British game pies, this savory showstopper calls for a unique hot-water crust that's sturdy enough to hold its own against a chicken-and-pork filling studded with pistachios and fresh herbs. Get the recipe for this classic British staple here. #food #recipe #marthastewart #savorypie #dinnerideas

Forget everything you 've heard about chilling your pie crust ingredients. This recipe uses boiling water and the pastry turns out flaky, manageable, and delicious. It yields two 9-inch crusts.