Gluten Free Hot Water Pastry

Makes 650g hot water 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


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Raised Pastry Crust

  1. Put the flour and salt into a bowl and stir to combine.
  2. 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.
  3. Add half the beaten egg, reserving the rest, and stir it into the mixture.
  4. Stir in the boiling water and bring together a slightly sticky dough.
  5. Cover and chill the dough for at least an hour.

Raised Pie Filling

  1. Pre-heat the oven.     
  2. Cut a 40cm/16” square of parchment, fold and fit it to line the base and sides of a 15cm/6” round, loose bottom, deep pie dish.
  3. Take two-thirds of the pastry and press it into the bottom and sides of the dish.
  4. Mix together the filling and seasoning, tip it into the pastry case and smooth the top.
  5. Roll the remaining pastry into a 15cm/6” circle between two sheets of parchment, to make a lid.
  6. 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.
  7. Invert the pastry over the filled pie and remove the second piece of parchment.
  8. Press the edges together and crimp the circumference with the flat prongs of a fork.
  9. Brush the top of the pie with the remaining beaten egg.
  10. Place the pie on an oven tray and bake for 80-90 minutes until golden.
  11. Allow the pie to cool completely in the tin.
  12. Holding the edges of the parchment, gently lift the pie out of the tin.


15cm/6" round, loose bottom, deep pie dish and large baking tray


170°C, Fan 150°C, 325°F, Gas 3

Cooking time

80-90 minutes

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