hot water crust pie mary berry

hot water crust pie mary berry

hot water crust pie mary berry

It is easy to organize hot water crust pastry and makes delicious savory pie dough. It is a wonderful pastry that I am unable to find a reason why it isn’t used more often. It is deliciously crisp and holds its shape, making it ideal for filling pies large and small. This pastry is not going to have a soggy bottom. It bakes perfectly and is very therapeutic. This hot water crust pastry does not need to be kept cold like a normal pastry. Instead, you can make it while it’s warm and form it.

Basic Ingredients for hot water crust pie mary berry

  • Plain flour 420g 80g white bread flour
  • 100g dairy-free margarine
  • 200ml water
  • 120g vegetable shortening
  • 2 teaspoons salt

How do you make hot water crust pie mary berry

  • Mix the flours with the dairy-free margarine in a large bowl until you have a mixture that resembles fine breadcrumbs.
  • In a saucepan, heat the shortening, water, and salt on low heat. Stir the mixture gently until it has melted. Do not let it boil.
  • After this, Bring the mixture to a boil once the shortening is dissolved in the water. When the liquid has reached a boil remove it from the heat and immediately pour it over the flour mixture.
  • Use a spoon to mix the flour and liquid. Once it has cooled, you can knead the mixture for 2 minutes to combine it fully.
  • Lightly flour your surface. Roll the dough to 1/4-1/2 cm thickness. Because the dough is easier to handle and roll when it’s still warm, you should work quickly.
  • Choose a baking pan – an ideal non-stick springform cake pan (20 cm) is best for large pies or large muffin tins with removable bases. You don’t need parchment paper to line the baking tin as long as it has a nonstick removable base.
  • The pastry should be cut to size for your baking pan. The hot water crust pastry is flexible so you can press, stretch and patch it to fit your baking tin.
  • Place a steam hole in the middle of the lid on a tray. Place the lid and your pie case in the refrigerator for 30 minutes.
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  • After the pastry has chilled, fill the container with cold filling. Then attach the lid by pinching the edges of the pie crust together. The pastry may need to be left in the refrigerator for up to 5 minutes to become pliable enough for you to squeeze together.
  • You can put your pie back in the refrigerator if you aren’t ready to bake it. Meanwhile, preheat the oven to 190C.
  • Bake the pies for 50-60 minutes for large pies, and 30-40 minutes for smaller muffin-sized ones.

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