Help making a pie please

Cally_Smart

andygb wrote: »

Please DO NOT do what I did on my only attempt so far so make a quiche (would apply to pies as well).
I used instant Jus Roll puff pastry - :beer:

I rolled it out nice and thin - :beer:

I expertly laid it over the quiche tin, then gently pressed it into place, and left a little overhang - :beer:

As I hadn't any baking beans, I had heard that chefs sometimes use rice instead, so I added a cup of rice, to weight the pastry down - :beer:

I cooked it at the right temperature, until it was a nice golden colour, and removed it from the oven, ready for my mixture - :beer:

As I was emptying the rice out, I realised my one, very silly mistake -

I had forgotten to put baking parchment in before adding the rice, so I now had extra hard bits of rice embedded in my lovely pastry - :mad:

Ive done that too! Ive also done it with the ceramic baking beans I bought to prevent the rice incident ! Makes an interesting pebbledash effect and you have to prise them out. Leaving any of those in could cause some expensive dental work to the person who has that slice of pie!

room512

I have got some shortcrust pastry that is in the freezer so I could get that out and use it. I am hopeless at making pastry. Should I have a shortcrust pastry bottom and a puff pastry top? This is turning out to be more hassle than I thought!

happy35

I would use shortcrust for top and bottom if you are going to defrost some

I usually make a couple of pies and make shortcrust for the bases and 1 block of puff pastry does 2 tops

If I am only doing 1 pie I use all shortcrust

TonyMMM

I would just use the puff pastry - give a good egg wash to help seal it and then !!!!! it well all over to reduce the rise. Blind bake it lightly and make your pie.

CupOfChai

I don't have any baking beans so I blind bake with coins out of the shrapnel jar on top of the parchment. I saw Heston Blumenthal do it so that's good enough for me! Just let them cool down before you take them out.

I'd probably just use the puff pastry on top and bottom, it doesn't go crisp on the bottom but I like it anyway. If your filling is precooked, cook for the time the pack says it takes to cook the pastry.

room512

Well I made it with a shortcrust bottom and a puff pastry top. Blind baked the bottom and apart from the sides collapsing after the blind baking (pushed back up!) it is absolutely lovely. Thanks for everyone's help.

Husband loves pies and just says it's the nicest pie he's ever eaten.