Hot water pastry

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.

Hot Water Pie Crust breaks all the rules of pie dough to create a crisp flaky pie crust.

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.

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 …

This hot water crust pastry is a recipe from Paul Hollywood. You can mould your pastry in a pie tin with a 9.5cm diameter. I have made hot water crust pastry before, but only with butter, so I thought I would give this recipe a go.

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…

I must confess. These pies would fail the technical challenge. Pretty much instantly. Being that I didn’t follow the recipe in the slightest and all. I varied the recipe as I didn’t see…

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