Happens every time, how to stop pastry falling into pie

tanith

It does sound like too much gravy, just put in the meat and a little gravy and serve the rest in a jug as krlyr says.

Fredula

I love a soggy pie!


My pies/pasties always have cracks in. I remember hearing that it's something to do with over working or under working but can never remember which

scaredy_cat

cherydee wrote: »

I think you could be right, I use large roasting tins because we like a lot of gravy but there is quite a gap between filling and pastry I just thought the teacups would keep it lifted.

don't put so much gravy in the pie, but have a jug with the extra gravy in it.

The thicker the filling, the less likely the pastry will go soggy.

Owain_Moneysaver

krlyr wrote: »

I would perhaps try a different dish. You could always keep some of the gravy back and serve in a jug - my mum always serves her steak pie with 'meat gravy' to pour on top, yum!

The gravy can be saved and will make a second meal poured over a Yorkshire pudding.