Scratch Hot Water Pastry
Discover the joy of traditional baking with this Scratch Hot Water Pastry recipe, a timeless technique that delivers a rich, pliable dough perfect for hearty pies and savory pastries. Made from a simple yet flavorful blend of all-purpose flour, butter, and lard, this dough comes together quickly with the surprising addition of boiling water, which ensures a melt-in-your-mouth texture. Ideal for pies with robust fillings, this pastry can be rolled to your desired thickness and brushed with an optional egg wash for a beautifully golden finish. Quick to prepare and forgiving to work with, hot water pastry is an essential recipe for home bakers seeking to create rustic, comforting bakes from scratch.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 100 grams Unsalted butter
- 100 grams Lard
- 200 milliliters Water
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Milk (to loosen egg wash, optional)
Instructions
In a large mixing bowl, sift together the flour and salt. Set aside.
In a small saucepan, combine the butter, lard, and water. Heat over medium heat until the fats have completely melted and the mixture is boiling.
Immediately pour the hot mixture into the bowl of flour and salt. Stir quickly with a wooden spoon until a rough dough forms.
Transfer the dough to a clean, lightly floured work surface. Allow it to cool for about 5 minutes, or until it is cool enough to handle.
Knead the dough gently until smooth and cohesive, about 2-3 minutes. Do not overwork the dough as it can become tough.
Wrap the dough in plastic wrap and allow it to rest for 15-20 minutes at room temperature before using.
Roll out the dough on a floured surface to your desired thickness, typically 3-4 mm, for pies or pastries.
If you are making a sealed pie, reserve a portion of the dough for the lid. Use the remaining dough to line your pie tin, trimming any excess.
Fill the pie with your desired filling. Roll out the reserved dough for the lid, place it on top, and seal the edges by pinching or crimping.
For an optional egg wash, whisk the egg and milk together and brush it over the top of the pastry to give it a golden sheen during baking.
Bake according to the pie recipe instructions, typically at 180°C (350°F) for 30-40 minutes, or until the pastry is golden brown and crisp.
Allow the pastry to cool slightly before serving. Enjoy your hot water pastry pie!
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 2.3 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 146 mg | 11% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
