How To Make Vegan Hot Water Crust Pastry (2024)

FAQs

What is the science behind hot water crust pastry? ›

In hot water pastry the larger amount of water means that a strong gelatinised starch network has already formed before cooking, giving a very strong pastry to work with. In shortcrust pastry there is so little water that the starch can only partially hydrate.

Because of the high quantity of water used, the pastry is quite hard and strong, making it suitable for encasing heavy mixtures such as pork, ham or raised game pies without collapsing.

Lard gives a crunchy crumbly texture to pastry so it's good for pasties and pie crusts. Butter has a rich flavor but it gives pastry a softer texture. If you can't eat lard, experiment! It will probably work out fine.

You may need to add more liquid or you may not, each batch is different. Keep mixing the pastry will look dry and crumbly at first but it will come together, you may need to add a tablespoon of liquid at a time for the dough to properly come together.

Your dough might be too dry or unevenly hydrated.

When dough doesn't have enough water, or if it's not properly hydrated (more on that below), it will feel and look dry and be prone to cracking.

The hot water dough has a soft, even consistency that's a little like Play-Doh. Traditional pie dough, meanwhile, is flaky and slightly shaggy, with visible chunks of butter.

Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. Hot water crust pastry. Melton Mowbray pork pie made with hot water crust pastry.

I prefer to add a tiny bit of butter to the dough, but you can keep the pastry all lard if you simply have to. Hot water crust pastry, to my mind, is always made with rendered animal fat, either dripping (beef fat) or lard (pig fat).

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.

It has health concerns, but lard is by far best for pies. Pastry is always tender and flaky. One can roll and re-roll and re-roll and the pastry always is flaky and tender. 100% lard is wonderful, but try 2/3 lard and 1/3 butter.

What is a vegetarian substitute for lard in pastry? ›

Butter can be equally subbed for shortening or lard, but because it contains 80% fat, you might have chewier cookies or slightly richer pie dough than one made with another fat.

This old-fashioned style of pastry is the ideal choice for all your savory pie adventures! It's extra sturdy so it can support heavy fillings like potatoes (and other root vegetables), diced roasted winter squashes, and meats.

Too much liquid means the crust will not be flaky. You want to use just enough (cold) water to get the dough to hold together. Too much water when making a pie crust or any pastry for that matter, gives you a doughy / bready crust.

Problem: Your Cooked Pastry is Tough

Why is your cooked pastry tough? This occurs when too little fat and too much liquid are added. Be careful not to overhandle the dough and to make sure the oven is hot.

The gelling helps the dough stay soft but strong and sturdy after it is cooked, too. Gelatinization is what happens when you use boiling water to make the silky, supple dumpling doughs used all over Europe and Asia.

The science of pastry making

The expanding air stretches the gluten in the flour. The fat melts. The starch grains in the flour swell and gelatinise in the heat and absorb the fat and some of the water. The gluten coagulates and sets the framework of the pastry.

Water: Helps to bind flour and fat together to make a dough. In choux pastry water is converted to steam or water vapour, which acts as the raising agent.

Chilled butter and ice-cold water will help keep the dough flaky. When the crust is baked, pockets of butter release steam, creating flaky layers.