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How to Make Traditional Lard Pastry (Hot Water Crust)

This is a classic British hot water crust pastry made with lard or beef dripping. It produces a strong, crisp pastry that’s ideal for filled pies, raised pies and pasties, particularly when working with rich meat fillings and gravy.

INGREDIENTS
  • 500g plain flour
  • 10g fine salt
  • 150g lard or beef dripping (or a 50:50 mix)
  • 200ml water
  • 1 egg (optional, for added colour and resilience)
METHOD

  • Put the flour and salt into a large heatproof bowl and make a well in the centre.
  • Place the lard (or dripping) and water into a saucepan. Heat gently until the fat has fully melted and the liquid just reaches a simmer.
  • Pour the hot fat and water straight into the flour. If using the egg, beat it lightly and stir it in now.
  • Mix quickly with a wooden spoon until the dough comes together.
  • Turn out onto a work surface and knead lightly while still warm until smooth and pliable. This should only take a minute or two.
  • Use immediately while warm to roll or mould into shape. If it cools too much, it can crack.
Preparation Time: 15 minutes
Cooking Time: Varies depending on use: Small pies or pasties: 30–40 minutes Large filled or raised pies: 45 minutes to 2 hours

Hot Tips

  • Lard gives a clean, crisp finish; dripping adds deeper savoury notes.
  • Always let pie fillings cool completely before assembling to avoid a soggy base.
  • Work confidently but briefly — overhandling makes the pastry tough.
  • For deeper pies, this pastry can be moulded by hand rather than rolled.

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