Best Boiling Water Pastry Recipes

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HOW TO MAKE HOT WATER CRUST PASTRY



How to Make Hot Water Crust Pastry image

This 5-ingredient hot water crust pastry is made with a unique method that's a lot easier than regular shortcrust. Your homemade meat pies will be even more delicious with this crisp, flaky pastry!

Provided by Emma

Categories     Dinner

Time 10m

Number Of Ingredients 5

1/2 cup lard
1/2 cup water
1 3/4 cup all-purpose flour
1/2 cup bread flour
1/4 teaspoon salt

Steps:

  • Place the lard and water in a small saucepan over medium heat until the lard has melted and the mixture is boiling.
  • Meanwhile, sift the flours and salt into a medium bowl.
  • Once the mixture is boiling, immediately pour it into the flour mixture and stir until a dough forms. The dough will appear too dry at first, but it will come together as you work it.
  • Knead in the bowl or on a work surface until it's smooth and has cooled a little.
  • Use immediately for a savory pie, or keep over gentle heat in a double boiler until needed. For free-form pies, shape the pastry cases while it is warm, but chill them in the fridge to harden before adding the fillings.

Nutrition Facts : ServingSize 1 oz, Calories 64 kcal, Sugar 0.1 g, Sodium 38 mg, Fat 0.2 g, SaturatedFat 0.03 g, Carbohydrate 13 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 0.12 g

HOT WATER PIE CRUST I



Hot Water Pie Crust I image

Pie crust recipe using hot water instead of cold.

Provided by Ann Powell

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 5

¾ cup shortening
½ teaspoon salt
1 teaspoon milk
¼ cup boiling water
2 cups all-purpose flour

Steps:

  • In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
  • Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
  • Makes crust for one double crust pie.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 11.9 g, Fat 9.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 73 mg

HOT WATER PASTRY



Hot Water Pastry image

This is a recipe from an old dutch cookbook. It works out so well.You can use lard or shortening. I suppose you can also use butter too, although I have not tried that yet.

Provided by Elaine H

Categories     Dessert

Time 42m

Yield 2-3 pie shells, 8-12 serving(s)

Number Of Ingredients 5

1 cup shortening
1/2 cup boiling water
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Put shortening in a medium bowl and boil the water.
  • Pour water over shortening and blend till all the water is absorbed and the mixture is smooth.
  • Add the flour,salt and baking soda.I put the soda and salt in the first cup of flour and mix in one cup at a time in case you don't need all of the flour. Usually you do.
  • Once it is mixed and in one large ball, you can then cut this down to 3 individual balls of dough, wrap in plastic wrap and chill for at least 2 hours. If you want a larger pie crust, just do 2 balls of dough.
  • If you do not use all the dough it can be kept in the fridge for about a week or so or even frozen.
  • Bake these pie crusts up as you would any others. I usually bake them at 350-400 for 12-15 minutes, or till golden brown.
  • Follow instructions for double crust fruit pies when using those recipes.

Nutrition Facts : Calories 396.9, Fat 26.1, SaturatedFat 6.5, Sodium 303.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8

SUPER QUICK HOT WATER PASTRY



Super Quick Hot Water Pastry image

This pastry can be used for both sweet and savory pies, pasties, sausage rolls, etc. It takes minutes to make and gives baked meals that perfect pastry crunch!

Provided by wildschwein

Categories     Dessert

Time 5m

Yield 800 grams

Number Of Ingredients 4

500 g plain flour (i.e. 2 cups, preferably wholemeal)
150 ml melted lard or 150 ml melted butter
200 ml boiling water
1 pinch salt

Steps:

  • Place flour in mixing bowl, make a well in the center.
  • Put oil and hot water in cup or jug and pour onto flour.
  • Mix well until all flour is incorporated. The dough should be quite pliable.
  • Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
  • Roll out on floured surface and use immediately.
  • For Vegetarian omit animal fat or Lard.
  • For Vegan omit Animal Fat, Lard or melted butter and use only oil.

Nutrition Facts : Calories 4.4, Fat 0.2, Sodium 0.2, Carbohydrate 0.6, Protein 0.1

HOT-WATER PASTRY DOUGH



Hot-Water Pastry Dough image

This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.

Categories     Dessert     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes enough dough for a double-crust 9 inch pie

Number Of Ingredients 5

3 cups all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter
2/3 cup cold vegetable shortening
1/3 cup boiling water

Steps:

  • In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.

BOILING WATER PIE DOUGH-VERY EASY!!



Boiling Water Pie Dough-Very Easy!! image

This is a pie crust recipe that my mom always used and its quite old. Its a very liberating way to make pie crust especially for those of us who get the "willies" when we think about trying to make homemade pie crust. I know everywhere that a pie crust recipe is posted states it needs ice water to make it flaky. Not true...this way makes a crisp, flaky and tender pie crust. See for yourself..its only 4 ingredients...;) NOTE: Double the ingredients for a 2 crust 9 inch pie

Provided by beckerd

Categories     Dessert

Time 1h

Yield 1 piecrust

Number Of Ingredients 4

1/2 cup vegetable shortening
1/2 cup boiling water
1 1/2 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • Put the shortening in a medium bowl and pour the boiling water over it.
  • Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
  • Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
  • Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
  • Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
  • Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
  • Transfer to a 9 inch pie pan, then trim and flute the edges.
  • The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.

Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 29.9, Sodium 1168.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4

HOT WATER CRUST PASTRY



Hot Water Crust Pastry image

Provided by Food Network

Time 1h

Yield Makes 1 crust (9 ounces)

Number Of Ingredients 5

6 tablespoons butter, cubed
4 ounces (1/2 cup) water
8 ounces all-purpose flour
Pinch salt
1 egg, beaten

Steps:

  • Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
  • Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
  • Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
  • This is a simple pastry often used for meat pies. .

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