The pastry is baked until rich brown in colour and stands up well to wet and heavy fillings. As the name says, it involves hot water. Hot water crust pastry wrapped around the bottom of a small pan. This is a heavy dough pastry made by heating water and fat (lard) together and mixing them into the flour. Hot water crust pastry is a pastry type used for making pies. The goal is to have a free standing pie with a firm crust. Used in making savory pies that require a strong strucute to hold in the filling. 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. This lard mixture is then added to flour. However, you can still layer a ramekin, or deep dish with hot water crust and then remove once baked. A British invention, hot-water crust pastry is ideal for meat pies and other free-form pastries with chunky or wet fillings. These savory pies were traditionally used for creating hand raised pies, that don’t require a dish. This hot-water crust is a versatile beast and great for pasties and piesHot water crust is a pastry heavyweight that will neatly overturn. 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 hot water is used to make the dough itself, before baking it. water crust pastry Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies, etc. Its enough to make bakers reassess their repertoire. However, you can still layer a ramekin, or deep dish with hot water crust and then remove once baked. Hot-water crusts are one of the oldest forms of pastry; they were molded around a filling and baked free form, rather than in a pie dish. The high temperatures will cause some of the starch to cook and gelatinize. The hot liquids are what make hot water crust pastry unique. This hearty pork, bacon, and sausage meat pie with a hot water crust will settle any cravings for British-inspired pub fare. This hearty pork, bacon, and sausage meat pie with a hot water crust will settle any cravings for British-inspired pub fare. The crust is traditionally made with hot water, flour, lard and salt. A hot water crust pastry is a pastry made with the crust from which it gets its name, and it normally is a meat pie such as a pork pie or kidney pie. Science of hot water crust pastry. The use of a hot water crust for a fruit pie is unusual, and can be a little troublesome to work with. It has firmed up in the fridge for a while at this point, becoming nice and sturdy. Hot Water Crust Pies have a thicker, sturdier pastry for holding layers of vegetables and meat. A bit of an oddball in pastry terms as the mixture has to be hot rather than cold. Hot water crust was traditionally used for making hand-.ETC ETC or etc may refer to: Hot water crust made with lard. Most commonly associated with pork pies, hot water crust pastry is perfect for shaping into pie cases because the high quantity of water present makes it hard and strong. Some recipes even recommend that once the tart shell has been formed, the pastry is chilled overnight in order to make a firm casing for the gooseberries, but this then makes it difficult to attach the lid firmly once the paste is cold. Whats this, a pastry that likes to be handled and kept warm?