Savory Hot Water Pie Crust Pastry

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 60–65 minutes (when baked as a pie)
Total Time: About 3 hours 15 minutes
Yield: 1 double crust (9-inch pie)
Category: Baking / Main Dish

Notes After Making

Add

Ingredients

  • ¾ cup butter, cubed (170 g)
  • ¾ cup water (180 mL)
  • 2¾ cups all-purpose flour (330 g), plus more if needed
  • ¾ teaspoon kosher salt
  • 1 large egg
  • 1 tablespoon milk

Instructions

Prepare the Dough

  1. Combine the cubed butter and water in a large saucepan.
  2. Bring to a boil over medium heat. Once the butter has completely melted, remove from the heat.
  3. Add the flour and salt all at once. Stir vigorously until the dough comes together and pulls away from the sides of the pan.
  4. Turn the dough onto a lightly floured work surface and allow it to cool slightly.
  5. When cool enough to handle, knead the dough until smooth, elastic, and no longer sticky. Add a small amount of flour if needed.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to rest and chill. The dough can be prepared up to 1 day ahead.

Assemble and Bake

  1. When ready to bake, preheat the oven to 400°F.
  2. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
  3. Lightly dust a work surface with flour.
  4. Divide the dough into two pieces, making one piece slightly larger than the other.
  5. Roll the larger piece of dough into a circle about ¼-inch thick.
  6. Transfer the dough to the springform pan, pressing it into the bottom and up the sides.
  7. Add your cooled pie filling.
  8. Roll the remaining dough into a ¼-inch thick circle and place over the filling.
  9. Crimp the edges with a fork or pinch the edges together to seal.
  10. Beat together the egg and milk. Brush evenly over the top crust.
  11. Cut a small vent in the center of the pastry.
  12. Place the pie on a large baking sheet to catch any bubbling over or leaks.
  13. Bake for 30 minutes at 400°F.
  14. Reduce oven temperature to 350°F and continue baking for 30–35 minutes, until the crust is golden brown and crisp.
  15. Allow the pie to cool for 10 minutes before unmolding, slicing, and serving.

Jessica’s Notes

Best Used For

  • Chicken pot pie
  • Beef and vegetable pies
  • Turkey pot pie
  • Shepherd’s pie variations
  • Savory hand pies

Tips

  • The dough is easier to roll after chilling because the butter firms and the gluten relaxes.
  • Let fillings cool completely before assembling to prevent a soggy bottom crust.
  • If the dough becomes too soft while rolling, return it to the refrigerator for 15–20 minutes.
  • A small amount of flour can be added while kneading, but avoid adding too much or the crust may become tough.

Storage

Store prepared dough wrapped tightly in the refrigerator for up to 2 days.

Freezer-Friendly

Freeze wrapped dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

Variations

  • Add ½ teaspoon garlic powder and ½ teaspoon dried herbs for a savory herb crust.
  • Replace up to ¼ cup of flour with whole wheat flour for a nuttier flavor.
  • Add ½ cup shredded cheddar or Parmesan cheese for a cheesy crust.
  • Brush with an egg wash mixed with a sprinkle of herbs or flaky salt for extra flavor and color.

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Greek Turkey Burgers with Creamy Garlic Sauce

Image
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 8 Category: Main Dish ⸻ Notes After Making Add ⸻ Ingredients Burgers 2 pounds ground turkey 1 cup breadcrumbs ¼ cup mayonnaise 4 tablespoons chopped parsley 4 garlic cloves, minced Zest of 1 lemon 1 teaspoon cumin 1 teaspoon dried oregano 1 teaspoon salt ¼ teaspoon black pepper Olive oil, for cooking For Serving 8 burger buns or pita Dijon mustard Lettuce Sliced tomato Thinly sliced red onion Pickled cucumber slices Creamy Garlic Sauce or tzatziki Crumbled feta or provolone cheese Chopped kalamata olives Creamy Garlic Sauce 1/2 cup - 1 cup Greek yogurt (154g last time) 2 tablespoons grated garlic 3 tablespoons lemon juice 1 tablespoon olive oil Pinch of salt ⸻ Instructions Make the Creamy Garlic Sauce In a small bowl, whisk together the Greek yogurt, garlic, lemon juice, olive oil, and salt until smooth. Taste and adjust seasoning as needed. Refrigerat...
Read more

Slow Cooker Choucroute

Choucroute - French for dressed sauerkraut, any preparation of hot sauerkraut with meat and potatoes. I can not give this recipe enough of a recommendation - it is THAT good. It is without question the best slow cooker recipe I have ever had! It was also the "prettiest" slow cooker meal I've ever prepared. It totally put me in the autumn mood gathering and prepping the ingredients. The flavors were amazing and infused through out each bite. The recipe calls for the onions to be studded with whole cloves and the dish includes apples, sauerkraut, kielbasa, pork chops, and is served with spicy mustard and pumpernickel bread! Of course I had to have this with a Bell's Octoberfest Beer and a slice of my pumpernickel bread. 1 large onion, peeled, root end left intact, and quartered 4 whole cloves 8 ounces thick-sliced apple bacon, cut into 1-inch pieces 2 pounds sauerkraut, rinsed and drained 4 whole garlic cloves 4 sprigs fresh thyme 4 sprigs fresh parsley 2 bay leaves 2 ...
Read more