Easy Hot Water Crust for Pies
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Cuisine
Australian
Easy Hot Water Crust for Pies
Description
Easy Hot Water Crust for Pies is a traditional dough that combines boiling water and butter poured over flour and salt, then blended with eggs to form a smooth, elastic dough. This crust is known for its firm, yet tender texture that holds shape well, making it suitable for both savory and sweet pies. The method involves dissolving the butter in water before mixing with the dry ingredients and eggs, which gently cooks the flour for a unique texture. Kneading is done lightly to avoid toughness.
The crust's slightly crisp and golden exterior comes from the egg yolk glaze brushed on before baking in a moderate oven until cooked through. This crust works well for pies where a sturdy shell is needed to encase moist or dense fillings, providing structural support without becoming soggy.
When preparing, it's important not to over-knead to keep the crust tender. If the dough feels sticky, additional flour may be sprinkled gradually to reach the right consistency. Forming the dough into a disc and chilling before rolling can help manage its pliability. The crust pairs well with hearty fillings and can be baked in 8-10 inch pie dishes.
Ingredients
- 150 gm butter salted or unsalted 5.29 oz
- 200 ml water 7 fl oz
- 2 whole egg 100gm- 3.5oz
- 450 gm plain flour 3 cups / 15.85 gm
- 1/4 teaspoon salt salt is important for browning and flavour here
- 1 whole egg yolk
- 1/8 teaspoon salt for glazing beaten together with yolk
Instructions
- Set the oven to 180C / 350 F. use a 20- 23 cm / 8- 10 in pie dish
- Put the chopped butter and water into a small pot and put over a medium heat until the butter dissolves and the liquid reaches a rolling boil. Take off the heat.
- Cool a little. Mix the flour and salt together and pour the butter mixture and the flour mixture into a mixer bowl. (of a stand mixer)
- Mix the two eggs together in a cup breaking up with a fork. Pour the eggs over the flour butter mixture and turn onto low immediatly mixing togetherly. This can also be mixed by hand
- Mix until the dough forms a ball. Pour out onto a bench and push the dough into a disc. ( if using a wooden spoon stir till the liquid is all but mixed in and then knead lightly). Over kneading will give a tougher crust, so work it gently till it is nice and smooth. If your dough is very sticky and stays in clumps on your hands then sprinkle with more flour till it just comes together. ( some eggs are bigger and some flour is just not as absorbent).
- Cool the pastry a little and refrigerate till cold
- Once the pastry is cool. Divide into x 2 . One disc should be about 3/4 of the dough and 1/4 left for a lid. Use a little flour to roll it out the dough and push into a greased pie plate. The pastry is plyable.
- Fill the base with your cool filling, then brush the edges with egg and add the lid. Crimp around the top
- Paint the top with egg yolk mixed with salt and pierce a couple of holes on the top.
- Bake at 180 C degrees for approximately 35-40 minutes or until golden
User Reviews
Overall Rating
5
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