Hot water pastry crust recipe

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.

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.

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

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.

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…

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.

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.

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.

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