Hot water crust pastry

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.

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.

Hot Water Pie Crust breaks all the rules of pie dough to create a crisp flaky pie crust.

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.

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.

From his book 'Baking with the Cake Boss,' Buddy Valastro shows how to make a basic pie crust.

This recipe makes about 6 single portion Melton Mowbray style pork pies using hot water crust pastry and best quality ingredients

Irish Boxty Bread: an easy, no yeast potato bread ready in just over an hour! It’s a traditional Irish bread that uses leftover mashed potatoes and grated potatoes. You'll want to serve it for St. Patrick’s Day breakfast or dinner this year. | www.savortheflavour.com #stpatricksday #potatobread

Glorious hand raised hot water crackling flavoured crust game pie layered with local venison, pigeon, pheasant, rabbit and a boozy brandy chicken liver pate, this is not only a show stopper pie in presentation but in flavour too, all the rich game layers are sumptuously gorgeous. I fell in love with this pie after seeing it being made on a old 1980's television re-run called Pie in the Sky, where a detective wants to retire and opens a pie restaurant, his passion was old fashioned…

Individual serving hot water crust pies filled with sausage, gruyere cheese, and roasted butternut squash in a free standing flaky crust.