Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the remaining pastry on top. Press down to seal ...

You will need some sort of pie tin. Metal is best as the pastry will crisp up better but you can use a metal quiche tin or a ceramic flan dish. In ceramic dishes you risk the pastry not cooking ...

Learn how to make a perfect buttery, flaky shortcrust pastry from ... crust from puffing up. Line and weight: Cut a large ...

Mix the pastry ingredients to a dough and line the pie dish. 2. Prick the shell with a fork and bake in a pre-heated oven at 160 C-325 F for 15-20 minutes. 3. Remove from oven and cool. 4. Mix milk ...

To make a large pie you can use a fluted tin or a ceramic quiche dish (approximately 22-25cm). If your dish is smaller or larger you can just adjust the pastry and filling to suit. I find it is ...

Once cooked, remove from the oven and cool. Roll out the pastry and line a 24cm x 5cm deep pie dish, allow 2cm extra. Cut off any excess then egg the pie dish top and use the excess to line the ...