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 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

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.

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.

It´s pie time we were back with another baking basic, and today I´m going to share with you how to make the perfect hot water crust pastry for making pies!

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.

Ruby bakes: This hot-water crust is a versatile beast and great for pasties and pies

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 delicious James Martin pork pie is a hearty, traditional dish perfect for sharing. Made with tender pork, fragrant herbs, and a buttery hot water crust pastry, it’s surprisingly easy to prepare. The recipe is flexible—use everyday ingredients to create a rich, savory pie that’s ideal for picnics, parties, or a comforting family meal.

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.