Hot water pastry crust recipe

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.

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.

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 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.

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

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.

Try this easy, flaky and tender hot water pie crust recipe for a no-fail baking technique. It can even be doubled for extra pie crust.

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

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…

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