No-one makes pies????

rainbowrisin

thriftlady wrote:

So basically it's move more and eat less I knew that really, just can't seem to do it though Thanks for your reply Rainbowrisin, I'm glad that pies can have a place in a slim and healthy person's life

I think being slim is luck of the draw TBH - I honestly think it's more about being active then what you eat. I know people who (I think, obviously I don't tag them for illicit late night fridge raids) eat less than me and really struggle with their weight but they don't seem to move about much.
I honestly don't count calories or think much about food - there's always more exciting things to do than sit around scoffing - I tend to stick to much the same sorts of things most days, as TBH I find cooking and eating a real chore. I do go for 7 portions of fruit and veg a day, but again, it's more by default then by design - we eat lots of dried fruit for snacks, and are also very keen on carrots. Also I am really tight fisted with money, and think bought snax are a complete waste, so don't buy them - I work on the basis that what the littlies don't know they won't miss, and can never get my head around buying c**p as a treat - we buy fresh strawberries or expensive tomatoes (we love the little plum and cherry ones) as a treat.
Pies are wonderful things - a nice pie once a week is an excellent comfort food and greatly to be enjoyed IMHO. Hurrah for pies!

moggins

Sorry for the title but lately all my shortcrust pastry pies have been coming out with an undercooked soggy base when the tops are perfectly done, is there anything I can do to stop this?

mandy_moo_1

moggins wrote:

Sorry for the title but lately all my shortcrust pastry pies have been coming out with an undercooked soggy base when the tops are perfectly done, is there anything I can do to stop this?

When this happened to me i was making the pie on a plate, and my gran said i should warm the plate up a bit so that its not too much of a shock for the pastry worked for me

thriftlady_2

My Great Aunty who was an excellent OS cook used to sprinkle the bottom crust with sugar before putting the filling in.This stopped it going soggy. Don't know how she did it with savoury pies though.

flourgirl

If my mum is making fruit pies or anything with a really wet filling she always bakes the bottom pastry just until it's cooked but not turning brown. Then assembles the pie and bakes as normal. I have never had a problem I don't know if it's because i always use metal plates or foils or just lucky!

Churchmouse

I'm sure I read on a recipe site recently, to stand the tin, pieplate whatever on a preheated baking tray. But my Gran, like thriftlady's aunty used sugar for sweet pies, and brushed on beaten egg to "seal" savoury pie bases. Maybe worth a try, moggins.

Annando

moggins wrote:

Sorry for the title but lately all my shortcrust pastry pies have been coming out with an undercooked soggy base when the tops are perfectly done, is there anything I can do to stop this?

I used to have that problem. My nephew (16) came over for the holidays and while helping me in the kitchen (i was very doubtful at first) he managed to never have a "soggy" pastry, what he did was to !!!!! the pastry all over once he had laid it on the base (ceramic). He always put whatever he was doing on the top shelf of the oven and made sure it was well pre-heated and that for the first 20-30 minutes he kept the temperature quite high.

Jamie Oliver beware!!!

Liney_2

moggins wrote:

I use puff pastry for making Chicken and Mushroom Pie.

Remains of a rubber chicken
One can of Campbells condensed Mushroom soup
A few chopped fresh mushrooms
Mix them all together, place in a pie dish and top with puff pastry, cook at gas mark 5 for about 30 mins or until brown and well risen, scoff the lot because it's gorgeous

I made this last night and I must say it was soooooooo delicious. And had a small pie left over which I froze for another day. The only extra I added to your recipe was a chopped onion. My OH was very impressed and I'll certainly be making them again and will get a bit more adventurous and try some different versions I think. Thanks so much.

free_pete

I too have been looking for a pie dish like my mothers and found one at the following link. Hope this helps?

http://www.typhooneurope.com/TyphoonSite/product/39182.htm

They have a stockist near my home town so I feel a big treat coming on.

Dazzieboo

Joining in very late in this post, but if the OP writes to Lakeland Head Office in Windermere and states how disappointed she was in being given the wrong information in ***** store regarding pie dishes, you will almost certainly find they will send you a voucher by way of an apology.