Hot water crust pastry

I make no excuses this is an edited video to show just how to make Hot Water Crust Pastry - I hope it helpful to some! Excuse the abrupt end!!!
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600g All Purpose Flour
1 tsp salt
110g Butter
130g Shortening
200g water
Cool in fridge 1 hr
Roll pastry out in the usual manner
Cook small pies 45 mins - large pies 60 mins
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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[@stacierichardson4475]

Thank you for this, much appreciated

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@user-ic5sh7on8l]

Hi Rik, I'm impressed with your pork pies I'm making them this week. I live in Thailand like yourself and I fancy the big HYSapientia airfryer but can't find it anywhere in Thailand !. If you bought it here could you tell me where ?. Thanks 😊

[@BackyardChef]

No mate the oven isnt in Thailand - its from the UK.

[@elainecorfield6036]

Whatamount of ingrediants

[@BackyardChef]

All in the description a full list. Best, Rik

[@dianefriedrich8722]

Hi Rik, what for a pastry do you take for making Cornish pasties. Thank you for the recipes you show

[@BackyardChef]

Diane use my Rich Shortcrust makes fantastic pasties

[@dianefriedrich8722]

@@BackyardChef thank you

[@Dragonlord666x3]

I made this Hot Water Pie Crust (HWPC) for the freezer but not quite in the same manner as the video, I did not have access to a hob..... so I used my kettle (temp controlled one) set to 80C then put the water into a pyrex bowl to measure out (weird for us in the UK to measure water in grams, it's normally ML LOL), added the fats and stirred to melt, then continued as in video. you could, I think, boil the kettle, measure out the water and leave it a few minutes to cool down a tad before adding the fats and mixing then continue as in video. I do now have a induction hob (I do prefer gas hob but it is what it is) but still have some HWPC in the freezer so might be a while before I try the pan method (got to get used to this hob as well) ;)

[@BackyardChef]

Here is a tip if you have scales set to grams - weigh 50 ml of water it weighs 50g. Thank you. Best, Rik

[@Dragonlord666x3]

good to know. sadly my scales just committed harakiri. they jumped off the side, where they have sat for ages perfectly fine, and hit the floor, they turn on but won't increase as I add more flour etc. (must say weighing things is new as I'm more a wing it and see guy once I know how it should work LOL)

[@BackyardChef]

@@Dragonlord666x3 Thank you. Best, Rik

[@jkmott59]

is there any reason to use shortening or would all butter ok? Would like the flavor of more butter but I don't know how it would affect the structure. thank you!

[@BackyardChef]

Butter works just fine - I use a mix - shortening is used in baking. Best, Rik

[@thelmabrindley2369]

Can you use hot water crust pastry for any kind of baking or just for certain dishes ?

[@BackyardChef]

Yes you can! Some prefer to use hot water crust. Best, Rik

[@tonyjustice4554]

rik do you need to blind bake this for pies and flans etc?

[@BackyardChef]

Not for pies, Tony. You can if you use it for flans. Best, Rik

[@janetbrimston4557]

Would have been far better if you had provided the ingredients weight!

[@BackyardChef]

would be far better if you would read the description