Perfect Pie Pastry Recipe With Step By Step Pics
May 23rd 2010 06:42
Homemade Pies Cost About 90 Cents Each
Ingredients
500g (1lb 2oz) Plain flour
125g (5oz) Lard
125g (5oz) Butter
5g (1/2tsp) Salt
100ml (3½ oz) Cold water
Sieve the flour and salt into a basin.
Cut the lard and butter into thin sheets and add to the flour.
Rub the fats into the flour until it is a granular texture.
Make a bay in the centre and add enough water to form a smooth paste.
Form the paste into two flat discs separated by a sheet of plastic, and refrigerate for at least half an hour.
Grease the inside of the pie tins and dust them with flour.
Roll paste into a thin (½cm) sheet.
For individual pies, cut a circle about 6cm (2in) wider than the diameter of the pie tin.
For a large pie, pick the whole sheet up by rolling it onto the rolling pin, and lay it over the pie tin.
Press the pastry down into the corners of the tin and around the edges.
Trim any excess pastry from the rim, allowing ¾ cm (½in)overlap to allow for shrinkage.
Prick the base of the pie shells with a fork to permit any trapped air to escape during baking.
Allow the pie shells to rest in the fridge for half an hour to minimize shrinking during baking.
Parbake the pie shells at 185°c (365°f) for ten minutes, rotating the tray once partway through.
Roll out the pie lids with the remaining pastry. They can be cut to the exact diameter of the pie tins, then rolled a fraction thinner to ensure an overlap, as the lids do not support any weight.
Remove the parbaked pie shells from the oven and fill them with the warm filling.
Place the lids on them and crimp the edges with a fork. Decorate the tops if required.
Return the pies to the oven as quickly as possible and bake for a further 10 minutes until golden brown.
Serve savoury pies hot immediately, or cool then refrigerate or freeze them for future use.
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