Hot water crust pastry

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.

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.

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.

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

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.

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.

This article includes an easy, tender pie crust recipe, as well as two recipes for filling, including chiffon pumpkin. Yum!