Hot water crust pastry

    15 min

    This is a traditional hot water crust pastry made with lard, perfect for savoury pies. Very forgiving and easy to work with, hot water crust pastry will stand up well to hearty pie fillings.

    103 people made this

    Makes: 2 sheets pastry, enough for a lidded (23cm) pie

    • 150g lard
    • 1 teaspoon milk
    • 1/2 teaspoon salt
    • 60ml boiling water
    • 250g plain flour

    Prep:15min  ›  Ready in:15min 

    1. In a large bowl, combine lard, salt, milk and boiling water. Whisk with fork until smooth and creamy.
    2. Add flour and stir with round-the-bowl strokes until all flour is incorporated.
    3. Rolling tip: sprinkle a bit of water over a work surface and lay a large sheet of greaseproof paper over top. Place half of the pastry on the paper, flatten slightly and then cover with another sheet of greaseproof paper. Roll to desired thickness with a rolling pin and repeat with other half of pastry. Use to line and lid a 23cm pie dish or several individual moulds.

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    Reviews in English (2)


    I made a large chicken and ham salt crust pie using this recipe. It made 18 portions (i tripled the ingredients) See photos.  -  24 Apr 2017


    Never made this with lard, but has worked very well with both butter and cooking margarine. A little buttery, but makes an excellent treat!  -  29 Nov 2015