For ages, a hot water crust was the only one I could execute successfully, as I have very warm hands! (After a KAF class, I can now actually make a decent "regular" pie crust).

I love making hot water crust savory pies, from Cornish Pasties to Melton Mowbray pork pies to bridies. They are very effective at keeping fillings in and baking for extended times without leaking.

• Reply