Hot water crust pastry

Hot water crust pastry

Melton Mowbray pork pie made with hot water crust pastry
Type	Pastry
Place of origin	England
Main ingredients	Hot water, lard, flour

Hot water crust is a type of pastry used for pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies.

As the name suggests, the pastry is made by heating water, melting the fat in this, bringing to a boil, and finally mixing with the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made pie. It is possible, however, to bake the pastry in a mould, as with other pies.

The pastry is often used to make pork pies, and the pastry allows a wet filling to be held in.