Hand Pie Crust (Hot Water Method)

For the Dough

This hot water crust is sturdy yet tender—ideal for sealing in savory or sweet treasures

Ingredients

• 18 Ounces All-Purpose Flour (500g)
• 1 Cup Water (250ml)
• 3 ½ Ounces Vegetable Shortening Or Butter (100g)
• 2 Teaspoons Salt (10g)
• 1 Teaspoon Sugar (5g)

Instructions

1. In a large mixing bowl, combine flour, salt, and sugar.
2. In a saucepan, heat water and shortening (or butter) until melted and just simmering.
3. Pour hot liquid over flour mixture and stir quickly with a wooden spoon until a shaggy dough forms.
4. Once cool enough to handle, knead dough briefly (2–3 minutes) until smooth. This develops gluten for structure.
5. Cover and let rest at room temperature for 30 minutes.
6. Transfer to refrigerator and chill for at least 30 minutes before rolling.
7. Roll dough to 3–4mm thickness—thinner than traditional hot water crust—for a crisp, flaky finish.
8. Use for hand pies, sealing edges well and brushing tops with egg wash before baking.

Prep: 15 min • Cook: No time • Wait: 1 hour

For the Egg Wash

Ingredients

• 1 Large Egg
• 1 Splash Whole Milk (Optional)

Instructions

1. Whisk egg with a splash of milk.
2. Brush over assembled hand pies before baking for a golden finish.

Prep: 1 min • Cook: No time • Wait: No time