One-crust pies

One-crust pies

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From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make a pie with a top pastry crust only, prepare filling and, if it is cooked, cool it completely. Place in a pie dish or tart plate just large enough to hold it, mounding it up in the centre to support the crust. If filling is not firm enough to mound, provide support by placing a pie funnel or an upturned egg cup in the centre of the dish before putting in filling.
  2. Roll out pastry 5 mm thick, and cut a shape about 4 cm larger all round than top of dish. Cut a strip from the outside edge of this piece, slightly wider than rim of dish. Dampen rim with water and press pastry strip onto it, cutting ends to fit and dampening them to join. Moisten top of pastry strip.
  3. Lift remaining pastry on a lightly floured rolling pin and lay it loosely over dish. Press pastry lid firmly onto dampened strip. Trim off overhang with a sharp knife, holding up the dish on one hand and cutting with the other, slanting the knife slightly under the rim, as you turn the dish round.
  4. If using flaky pastry: With the back of a finger, press round the pastry lid edge so that it is pushed out slightly beyond the rim of the dish. At the same time, with a knife held horizontally, lightly tap the cut edges of pastry all round. This is called ‘knocking up’ the pastry and will give a flaky finish to the edge.
  5. Flute the crust by drawing the back of a knife across the edge at 1 cm intervals, bringing the knife up and in, while with your other thumb you press the pastry down just in front of the knife. Pull the pastry with the knife; do not cut it. Cut a few small slits in pastry and pierce through centre into pie funnel, if using. Glaze (avoiding cut edges) and bake as directed in recipe.
  6. If using short pastry: Press edge of pastry out so that it is pushed slightly beyond the rim of the dish. Flute edge with your fingers or mark by pressing all round with the tines of a fork. Cut a few small slits in the pastry and pierce through centre into pie funnel, if using. Glaze and bake as directed in recipe.
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