Just-boiled water has long played a role in making pie crusts milk breads and more shine across cultures and cuisines. Put the water and lard in a small saucepan and heat together until it reaches boiling point.

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Hot water crust pastry to my mind is always made with rendered animal fat either dripping beef fat or lard pig fat.

Hot water pastry crust. Because of the high quantity of water used the pastry is quite hard and strong making it. Put the flour salt and egg into a bowl and roughly mix together. As I cant think of a vegetarian filling.

This is a heavy dough pastry made by heating water and fat lard together and mixing them into the flour. This lard mixture is then added to flour. Hot-water crusts are one of the oldest forms of pastry.

As the name suggests it is made by heating the water and adding in the fat to melt before adding this to the flour and bringing together into a pastry. With a hot-water crust instead of cutting cold fat into flour and then adding cold water boiling water is whisked into fat usually lard until it forms an emulsion. The food personality Nadiya Hussain riffs on a.

This was the beginning of what we know as Hot Water Crust today. Its a really good pastry to start learning if you dont have much experience as it is relatively bomb proof. But how does it work.

They were molded around a filling and baked free form rather than in a pie dish. Stir into the flour mixture and bring. Ingredients 110g of lard 280g of water 500g of plain flour 2 tsp salt.

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