Gluten Free Hot Water Pastry

Makes pastry for one 15cm/6" pie

Hot water crust pastry is traditionally used for raised pies. It is an unusual pastry, similar to Choux although it doesn’t rise when baked. Perfect for scrumptious pork pies.

Free from Gluten, Soya, Wheat, Dairy, Nuts
Without crystal sugar


Change Quantities:

Pastry crust

  1. Crack the egg into a bowl, beat it and set aside.
  2. Sieve the flour and xanthan gum into a bowl and stir to combine them.
  3. Add the lard and use a fork or pastry blender to work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Add 20g of beaten egg, reserving the rest, and stir the mixture.
  5. Stir in the boiling water and bring together a slightly sticky dough.
  6. Cover and chill the dough for at least an hour.
  7. Pre-heat the oven.     
  8. Take two thirds of the pastry and press it into the bottom and sides of a 15cm/6” round, loose bottom, deep pie dish.
  9. Roll the remaining pastry into a 20cm/8” circle between two sheets of parchment. Peel back one side of the paper, cut and remove a 3cm/1” circle from the centre and brush a little water around the circumference of the pastry.


  1. Season the filling and press it into the pastry lined tin and smooth the top.
  2. Invert the prepared pastry over the filled pie and remove the second piece of parchment.
  3. Press the edges together and crimp the circumference with the flat prongs of a fork.
  4. Place the pie on an oven tray and bake for 90 minutes.
  5. Remove the pie from the oven and let it stand for 15 minutes.
  6. Gently remove the pie from its tin and brush the outside with reserved beaten egg.
  7. Return the pie to the oven and bake for a further 3 minutes until the pastry is golden.


15cm/6" round, loose bottom, deep pie dish


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

95 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe


Change Quantities:
Our Story

Going gluten free in the 70s...

Learn More