Hot Water Crust

October 21, 2016

Test Kitchen-Approved

Author Notes:

There's a reasons the Brits swear by this crust: it's crisp as can be, but still has a lot of flavor. But it's biggest pro is it's sturdiness. This crust does for pies what gingerbread does for holiday houses—it stays put, and holds up incredibly well. That means you can go deep dish without fear, and fill it chock full with any kind of filling without worry! You have to work with the crust while it's still warm, so be sure you have your filling ready to go before you start the crust.

Erin McDowell

Makes: enough for one large (deep dish) double-crust 9 inch pie or about 2 dozen mini pies


  • 2 1/2 cups (10.62 oz) all purpose flour
  • 1/2 cup (2.12 oz) bread flour
  • 3/4 teaspoon (3 g) salt
  • 1/3 cup (2.66 fl oz) water
  • 1/2 cup (4.00 oz) unsalted butter
  • 1/2 cup (4.00 oz) lard (or shortening, if you must)
In This Recipe


  1. Have your filling ready to go. In a large bowl, whisk the all purpose flour, the bread flour, and the salt to combine.
  2. In a medium pot, bring the water to a boil over medium heat. Add the butter and lard and stir until melted. The mixture should be hot—if needed, bring it back to a simmer briefly.
  3. Make a well in the center of the flour mixture, and pour the hot liquid into it. I usually start mixing it with a fork—but a silicone spatula or wooden spoon works too. Mix until the mixture forms a shaggy mass: It should form a ball but not look smooth.
  4. Remove the dough from the bowl and knead it on a clean, smooth surface until it’s smooth, 2-3 minutes.
  5. You have to work with the dough while it’s still warm—divide the dough as needed for your recipe. You can roll the dough out (between two sheets of parchment paper is best and helps prevent sticking, ripping, and tearing). You can also press the dough into a pan. For deep dish pies, I tend to opt for a combination—rolling the dough out, then patching the holes as needed—just be sure to patch well! You want smooth sides and no chance for leakage.

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Reviews (15) Questions (0)

15 Reviews

Kate January 18, 2018
Have to say this is one of the best crust recipes i have ever tried. Obviously the people who said it was too greasy didn’t bake it long enough but i can’t fault them on that as this article doesn’t give those instructions. I had to go find that on another site for this recipe that went all the way through the baking process. Another thing missing on this is that When you use a 9” spring form pan for a deep dish pie you need to double the recipe if you want to put a full top and any decorations. Going to remember that for next time. This weekend i am going to try it out on a quiche recipe and see how it goes. Thanks for the recipe!
Celia H. March 1, 2018
Can you tell us the site you used for a follow up to go through the whole baking process? Thanks
Lauren L. August 4, 2018
This is a good guide to the baking process, though the recipe is a bit different than this one.
Lauren L. August 4, 2018
(I know this is months/years later for most people... but this page is still one of the top results under "hot water pie crust.") I also recommend not bothering to roll the crust. If it's not coming together like you want it, add a touch more hot water. The dough should be very pliable. (You can do the whole thing in a blender if you want to. Very easy.) For the bottom crust, just throw the lump of dough in whatever vessel you're using to bake, then form it by hand so the thickness is uniform. If you have a very firm pie filling, you could do the same thing with the top crust instead of rolling it.
Dot W. January 3, 2018
I, too, was not happy with this recipe. Mine was greasy as well and I wonder if it's because I live in the U.K. and the butter is different??? It refused to roll out thick and I had to raise the pie by hand in order to get the thickness needed to support the filling. Cosmetically, it was a bit of a bake off disaster, but it tasted lovely!
E L. October 16, 2017
I was not happy with this recipe. The dough was oozing grease, had an unpleasant gritty texture when cooked, and didn't have enough salt. I did make mine with all butter (I don't eat pork), which would have changed the fat-water ratio slightly. However, a Guardian recipe calls for wildly different ratios of flour (half bread, half all-purp), fat, and water. Going to try that one, as this was pretty bad.
Gerard October 13, 2017
I have very good success with hot water lard crusts for hand pies (pasties with afters). I use a baker's percentage (flour=100%) flour/lard 59%, flour/water 69%. I only use metric measurements doing conversation at 28.35 g/oz. There are many sources of weight per cup for baking ingredients. I use 4.25oz/spooned cup for AP flour. This post gives great tips for using the crust. However, after making the conversions, I find the recipe too greasy for my liking. Will not try it.
Jeff C. August 25, 2017
I agree with some of the previous comments as I found the dough ended up with way too much fat as it was extremely soft and left trails of fat during kneading and baking. Also I had a hard time getting this amount of dough to cover the sides, bottom and top of a standard spring form pan. The crust ended was delicious (it has to be with this much fat), but was way to thin to support a meat pie and my pie crumbled during cutting. Next time I am using flour for a sturdier, thicker and more plentiful dough.
eran February 19, 2017
I tried making this recipe yesterday (reducing the amounts by 1/3 for a 7" pan), but something went wrong somehow, and it ended up very sandy and not crispy at all... I may have somehow measured the amount of butter/lard incorrectly, but I don't really think so, any ideas what went wrong there?
eran February 19, 2017
And I also used clarified-butter instead of Lard, after reading on the internet that it should be ok as a substitute, but I don't know it this was maybe a mistake as well...
Greenstuff December 5, 2016
Really nice! But why so many significant figures on your conversions to weight? And the mix of grams and ounces?
Etta November 24, 2016
I made this crust following the instructions for Three-Tiered Thanksgiving Pie. There was enough dough, just; my husband and I both thought the pies would have worked better had the crust been thicker. There was also a lot of melted grease on the baking tray after the pies came out of the oven, and the dough did seem quite greasy when I was working with it. I wonder if the flour-to-fat ratio is a bit off.... Not sure if/when I'll try this again, but I would try adding more flour to the dough next time (or seeing I can find another, similar recipe somewhere to cross-check with this one).
Alicefive November 6, 2016
I made a raised chicken and ham pie using this crust recipe. I did make a double batch and had some left over so I added some decorative elements to the top. It was AWESOME! The crust was very tasty.
Brooke W. November 1, 2016
Really had a hard time with this. There wasn't enough dough to go all the way up the sides of the pan. I couldn't crimp the two crusts together, there simply wasn't enough to work with.
Sophie V. October 29, 2016
Would LOVE to see pics of the kneaded dough- I couldn't get mine to come together and rolling it was, thus, terrible (although I admit I have never been able to roll a proper pie crust). Patching it is, then!