Hot Water Pastry


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Hot Water Pastry

Makes enough for one double crust 8” to 9” inch pie This is a more substantial pastry than my Perfect Pastry recipe. It is less tender, but stands up better when making raised pies. It can be used to make Medieval/Renaissance “coffyns.”  Remember, coffyns were basically the container to hold the filling.  The pastry wasn’t the important part of the dish as opposed to now, when a pie is often judged by its pastry as  much as for it’s filling.

8 tablespoons lard

1 cup boiling water

2 1/2 cups all-purpose flour 

Place the flower in a bowl.  Put the lard and water in a pot and boil until the lard is melted.  Add all at once to the flour and mix with a fork until all is moisten. Turn out onto a lightly flowered surface and knead until smooth.  This pastry is easiest to form if used while still warm.  Bake as for any pastry, depending on the filling and size.


The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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