Pie Bottoms???

jovichick123

Hi all,

I apologise in advance if this is a really dumb question

I am making meat and potato pie for tea tonight, now usually when I make pie, I put the filling into a dish thingie (oblong pyrex jobby) and cover with pastry... It has become a running joke that my pies don't have bottoms to them in our house :rolleyes:

So, can someone tell me how to put a bottom onto a pie??

Thanks in advance!
Sarah xx

spaghetti_monster

Hi!
Would you not just put pastry on the bottom as well????, after greasing the dish? Maybe you'd have to bake the pastry base first to avoid a soggy bottom..........
Sorry - I'm sure someone more expert will be along shortly!

MrsTinks

I don't think there is anything wrong with your pir having no bottom! Do they want a lovely filling pie with some flaky crunchy pastry on top? Or do they want lots and lots of pastry and a little pie filling with it?

If they DO want bottom though then I'd try and avoid puff pastry... I've never gotten on well with it as a bottom pie...

Gingernutmeg

If I'm making a pie with a bottom then I just roll the pastry out to fit the greased pie dish, fill and top then bake as normal. If I'm making a fruit pie then I sometimes sprinkle some ground almonds or semolina over the pastry to absorb some of the juice so the base doesn't go soggy, but I don't always bother and it's not really necessary. Tbh, I prefer pies with just a top - the bottom pastry never goes as crisp and it's healthier to just have 'half' the pastry.

mrbadexample

alex_w wrote: »

Sorry - I'm sure someone more expert will be along shortly!

Here I am! :rotfl:

Check out JM's post in [STRIKE]my[/STRIKE] our pie thread. Everything you need to know.

Lizzieanne

:rotfl: :rotfl: :rotfl:

I'm having one of those days today! I read the title of this thread quickly as 'Pig Bottoms' and thought I was about to read about the discovery of a new delicacy!

Justamum

I only ever make pies with bottoms. My OH likes my pastry so complains if there isn't enough!

Ches

If you want a crispy bottom use a tin rather than an ovenglass dish. If you don't want a wet soggy bottom brush the bottom pastry with beaten egg white before putting in the filling. (BTW Delia uses egg yolk for this but I have always used the white). Delia's 'one crust' pies are good too.