Hot Water Crust Pastry
Hot water crust is the sturdy, hand-moulded pastry that holds a pork pie or a steak and kidney pie together. Melting lard in boiling water and pouring it over flour gives a dough that is easy to shape while warm and bakes firm enough to stand on its own. Lard gives a distinctive grain and a richer bite than vegetable fat, though shortening works in equal measure if you prefer.
Instructions
Sift the flour and salt into a bowl and make a well in the centre.
Put the water and lard in a saucepan over low heat. Once the lard has melted, turn up the heat and bring the liquid to a boil.
Pour the hot liquid into the well in the flour.
Work quickly with a wooden spoon, stirring until the flour is taken up and the mixture comes together as a dough.
Knead briefly by hand until the dough is smooth. Use it while it is still warm, because it turns brittle and hard to mould as it cools.
Alternatively, bring the water and lard to a boil in the saucepan, then tip the sifted flour and salt straight in. Stir hard with a wooden spoon and the dough will turn smooth within seconds.
Shape the warm dough for your pie. For a small pie, the bottom of a jam jar makes a good mould. Bake the finished pie until the pastry has taken on colour, since this dough needs longer than short crust or flaky pastry.
Make it personal.
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