Hot Water Crust
Sturdy hand-raised pastry for pork pies
The opposite of everything else in pastry: hot fat and boiling water, worked while warm, and strong enough to stand up on its own without a tin. This is what a pork pie is built from.
Work it warm and quickly. Once it cools it cracks and will not be persuaded.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 5 ounces lard
- 2/3 cup water
- 1 egg yolk, for glazing
Instructions
- Sift the flour and salt into a warm bowl and make a well in the centre.
- Bring the lard and water to a rolling boil in a small pan.
- Pour the boiling mixture into the well and mix quickly with a wooden spoon until it forms a soft dough.
- As soon as it is cool enough to handle — but still definitely warm — knead briefly until smooth.
- Set aside a quarter for the lid, keeping it covered and warm. Use the rest at once.
- To hand-raise: press the warm dough up the sides of a jar or a wooden dolly floured on the outside, or press it into a tin. Work fast.
- Fill, add the lid, crimp, and cut a steam hole. Glaze with egg yolk.
- Bake at 400°F for 30 minutes, then reduce to 325°F for 1 hour more.
Notes
- Lard, not butter. Butter gives a softer crust that will not hold a hand-raised shape.
- Pour a well-flavoured jellied stock through the steam hole once the pie has cooled.