Hot-water crust

Hot-water crust


Be the first to make this!

About this recipe: This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. This recipe makes enough to cover a 1.2 litre (2 pint) pie dish.

Norma MacMillan

Serves: 6 

  • 115 g (4 oz) plain flour
  • pinch of salt
  • 30 g (1 oz) lard
  • 1 tbsp semi-skimmed milk

Prep:10min  ›  Ready in:10min 

  1. Sift the flour and salt into a mixing bowl. Put the lard, milk and 2 tbsp water into a saucepan and heat gently until melted, then bring to the boil. Pour into the bowl.
  2. Mix the liquid into the flour using a wooden spoon, then beat to form a fairly soft dough, adding a few drops of boiling water if the dough is too stiff.
  3. Turn onto a lightly floured surface and knead until smooth. Use while still warm, as directed in the recipe. (If not used immediately, keep covered with a cloth or upturned bowl to prevent the dough from cooling and hardening.)

Recently viewed

Reviews (0)

Write a review

Click on stars to rate