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Pastry in a tin

Hot Water Crust Pastry

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5 from 2 reviews

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.

  • Total Time: 1 hour 15 minutes
  • Yield: 1-9 Inch Pie Crust or 6 Muffin Size Pies 1x

Ingredients

Units Scale
  • 3oz Lard
  • 3.5oz Milk
  • 3.5oz Water
  • 12oz (352 Grams) All-Purpose Flour/ Plain Flour
  • 1/2 Teaspoon Salt

You'll also need an egg + water to create an egg wash to brush on top of the pastry before baking

Instructions

  1. In a large pot over medium heat warm the lard, milk, and water. Cook over medium heat until the mixture comes to a boil. 
  2. While the liquid is warming in a large bowl whisk together the flour and salt and get a wooden spoon ready.
  3. When the liquid has boiled immediately add 3/4s of it to the flour and carefully mix with the wooden spoon, be careful as the mixture will be hot. You may need to add more liquid or you may not, each batch is different. Keep mixing the pastry will look dry and crumbly at first but it will come together, you may need to add a tablespoon of liquid at a time for the dough to properly come together. Once the mixture is mostly combined you should be able to use your hand without burning it and knead the dough to ensure it is evenly combined and you have a smooth dough, knead for a minute or two.
  4. Roll the dough out on a lightly floured surface to a thickness of just about 1/8- 1/4 of an inch, this is thicker than your average pie crust. 
  5. Take the baking vessel you are using and gently measure and score the pastry as to how much you will need to fill the bottom and sides of the pan. For a standard cupcake size pan, I use a 4-inch round circle, my coffee mug is a perfect size. Generously butter the baking pan then quickly and gently transfer the pastry into the buttered baking pan. Gently press the pastry into the corners and up the sides with a little overhang so when you put the pastry lid on you can seal the two together to create a crust. Use the same concept for a loaf pan or springform pan.
  6. Bake according to the recipe instructions. For the muffin size, I bake them for 40 minutes inside the tin then gently remove and cook for an additional 20 minutes free standing on a sheet tray.

Equipment

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 60
  • Category: Dinner, Appetizer
  • Method: Bake
  • Cuisine: British

Find it online: https://confessionsofabakingqueen.com/hot-water-crust-pastry/

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