Recipe: Hot water crust pastry

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  • 1lb (450g) plain flour
  • 2 flat teaspoons salt
  • 4 Oz (113g) lard
  • 150ml water plus 60ml milk


  • Mix flour and salt
  • Melt lard in the liquid
  • Pour lard into flour and beat quickly.
  • Use hands to pinch dough together.
  • Wrap dough in film and leave in warmish place for 20 to 30 minutes.
  • Dough should be shiny, elastic and easy to work.
  • Roll out to pound coin thickness.


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