I experimented with a hot water crust pastry for a local Renaissance Faire. It turned out OK. The filling for the meat pie was much better than the crust. I found the recipe online at a British site, so I'm pretty sure it was a good recipe. The reviews were all positive. I probably just messed with it too much. It was kind of tough. No one seemed to mind too much, but I minded. I knew it could have been better.
If I try it again, I'm not going to work the dough as much to see if that will help. I may have just over-developed the gluten by too much handling. I've done it before, so that may be what happened here.