For those who were listening to ABC Evening Sydney with Indira Naidoo last night, we were discussing savoury pies. I have already posted the recipes I promised – for pasties, Curried Scallop Pies and Beef and Beer Pies with Pea Puree. These are in separate posts on my blog earlier today.

It occurred to me belatedly that some general tips would also be helpful so I’ve just typed these up. Here they are – happy baking!!

Pie Making Tips

• Keep the pastry ingredients cool and in turn the pastry likewise

• Avoid over handling the pastry dough, otherwise it will toughen and shrink during baking

• Be careful with adding liquid.  Adding too little will make the pastry dry and brittle and difficult to handle and shape.  Too much liquid will cause shrinkage during baking.

Therefore keep a little of the liquid back, adding extra only if needed.  A way to check is, after mixing in almost all of the liquid, test by squeezing a small amount of the dough together – if it sticks together well no more liquid is needed.

The reason for the variation is that flour will vary in its moisture content from day to day and also from brand to brand.

• Add some acid to your pastry – 1 teaspoon of vinegar or lemon juice per 150g flour will give a more tender pastry

• Although it is note absolutely necessary, adding and egg yolk to your pastry will make it more pliable and easier to work woth

• Always chill the pastry for around 30 minutes before rolling out – tis will give the pastry time to rest

• Roll out on a lightly floured surface, always from the middle of the dough outwards

• For small pie use metal pie tins

• After lining the pie tin or dish with pastry, brush the pastry with a little lightly whisked egg white (or even egg yolk mixed with a small amount of water (I generally use the former).  This helps prevent the filling seeping into the base, which would lead to a “soggy bottom”.  It also removes the necessity to blind bake the base first, which I always find to be very tedious and time consuming

• Prick the top of the pie with a fork – once for smaller pies, several times for a larger pie

• For larger pies (double crust) I use a clear Pyrex dish as you can then tell when you pastry is sufficiently browned on its base

• Filling should be thickened enough (with a small amount of cornflour paste = i.e. a small amount of cornflour mixed to a paste with a very little cold water – stirring in while the mixture is boiling and simmering for a couple of minutes more).  It needs to be of a consistency that hold its shape when at room temperature.  Cool the mixture, always. The filling should not be spooned into pastry when cold from the fridge, and most definitely not when it’s hot.

• For a variation, try using a mashed potato topping instead of the top pastry for a change.  Mash the cooked potatoes as usual, seasoning well and then quickly whisk in an egg.  Spoon or pipe onto the top of the pie filling and if liked, sprinkle with a little finely grated tasty cheese.

• Cook for 10 minutes at a higher temperature – e.g.  (depending on your oven) 200 degrees C (fan forced), then reduce to 180 degrees to complete the cooking. Serve from the dish, especially larger family sized pies, or for smaller pies leave to stand in the tins for a few minutes before turning out – be careful not to burn your hands, they are very hot indeed.