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!

How to make the best hot water crust pastry recipe, for a sturdy, patchable pie dough you can use with wet fillings and deep dish pies, from Erin McDowell.

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

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

A beef, caramelised onion and ale pie recipe that is both comforting and satisfying.

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.

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.

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…