[Closed] So I'm gonna make a pie..pastry tips please

as little water as you can get away with and chill it. Make the pastry today for using tomorrow.

Life too short to make your own pastry.

My mum told me this a few years ago. It was one of the most earth shattering moments of my life. I'd always just assumed her bloody lovely pies had all been slaved over for hours. But no. She just bought the pastry. Not just this, but Yorkshire Puddings too.

Obviously we've never spoken to each other since. The therapy is going well, and I don't spend that much of my time complaining bitterly about the burning sense of betrayal and dishonesty....

😆

Just remember that you only need to make enough pastry to make the lid.

Just remember that you only need to make enough pastry to make the lid.

Eh? Hows that work? Does it automatically spread to underneath the filling??

Cold kitchen cold hands

Flashy, God just killed a kitten, but at least you solved Mounty 73s problem

Buy it.

For simplicity and reliable results - buy the pastry

For building your skills make it but don't attempt anything complicated.

Mrs B loves to cook and we generally buy the pastry if doing a pie.

Life too short to make your own pastry.

Binners is correct, and if anyone should know... Even professional chefs buy in pastry.

Eh? Hows that work? Does it automatically spread to underneath the filling??

It works by a) trolling Binners and b) it doesn't.

Don't overwork it in mixing, and keep your hands cool so the butter doesn't melt.

And a pie without sides or base is just a casserole in a hat.

Buying pastry, yes...

But not even making your own Yorkshire puddings is a bloody disgrace. 50 lashes....

Only a pastry top is known as slop and top in the pub trade

But not even making your own Yorkshire puddings is a bloody disgrace. 50 lashes....

I'm torn on this. I like making Yorkies, but it's a bugger to do well with one oven when you've got roasts on the go.

Bought pastry? It's not good, not good at all, or maybe my pastry is just superb? My secret is make it in the Kenwood Chef, and handle as little as possible. Use as little flour as possible for rolling out.

binners - Member
Life too short to make your own pastry.

I asked a few chefs about pastry when I started making pot pies, and they all said the same as Binners.

CaptainFlashheart - Member
Just remember that you only need to make enough pastry to make the lid.

😆

Use beer

It works by a) trolling Binners

Me? Trolling binners?

With my reputation?

[img] [/img]

.....and , after months of uneasy truce, this was how the great pie war finally reignited and subsequently raged out of control leading to the ultimate destruction of modern civilisation.

The puffs vs the tarts?

I do pretty much all of my food from scratch but left over chicken from Sunday dinner with leek pies always have supermarket puff pastry lids. Really isn't worth the hassle to make.

2xplain flour, 1xbutter, pinch salt, rubbing in, minimal water, handle minimally. 5 mins including washing up. Bake base before adding contents. Easy as, err, pie.

But it shouldn't be hard to make pastry FFS! It's only plain flour, some butter (unsalted apparently) a pinch of salt (WTF?) & water.
It must be the technique.

Edit, is it something to do with the temperature of the ingredients?

Keep everything in the freezer. It´s really easy to do. Think about touching it as little as possible and just with your fingertips. It really couldn´t be easier, it´s quicker than finding the frozen pastry section in the supermarket.

My wife told me a hundred times how it was hard and I´d not be able to do it and how I should buy the pastry. I wish there was some way of posting a picture of the large pie with the novelty lid decoration I made her without putting it on any of my networks 🙂

Food processors are your friend although by hand is easy. As above flour, butter (cold cubes) pinch of salt + the odd herb if that takes your fancy, water. Rub butter into flour - cold hands help, then gradually add water to bind. If you have time put ball in fridge ahead of rolling out but if not no bother. Easy as .... 🙂

When rubbing in the ingredients (I use butter and good quality dripping/fat) lift your fingers high out of the bowl.

Mix with sprinkled cold water, bring all the ingredients together with a blunt knife.
Place in cling film in the fridge for at least 20 minutes.

When rolling out handle as little as possible.
Roll,then turn repeat.

Pictues please tomorrow.

Cougar, it s my justification for a double oven.

Food processor. Easy to make several batches at a time for freezing.
Lard and water for the shortest.
Butter and milk for smoother.
Egg too for something richer.

Cold when you make it, hot when you bake it.

Jamie Oliver has a recipe in his at home book that works really well. Can be done in the food processor. Quick easy and better than bought.

Look for a recipe for sour cream pastry. Tastes good but more importantly really really forgiving if you have warm hands or screw rolling it up and need to rework it. You can just keep on scrunching it up and reworking and it turn int oa crumbly mess.

My nana's pastry used to be lush.
Which bought type is recommended? I have some rhubarb in the garden...
Fwiw- IMO it's not a pie unless the filling is completely encased in pastry.

Always buy puff pastry

Buy shortcrust if I'm being lazy, make it if I'm being fancy

It's easy to make shortcrust pastry if you have a food processor, you make that do the 'rubbing' together of ingredients, all you have to do by hand is to add enough water to make it into a pastry