Читать книгу Beginner's Guide to DIY & Home Repair - Kathryn Hawkins - Страница 20

My favourite pie, one with a pastry top and bottom. Most usually made with shortcrust, but you can use one of the flaky pastries, and sometimes you’ll see a shortcrust pastry bottom with a flaky pastry lid. Divide the pastry in two, making one piece slightly bigger than the other. Roll the larger piece to the required thickness, to 2.5cm (1inch) bigger than the combined measurement of the diameter and sides of the dish – if you’re using a shallow pie plate, then simply use the inverted pie plate as your guide. Lift the remaining pastry on to the rolling pin and lay it over the pie dish. If your chosen dish has sides, carefully fit the pastry into it, easing the pastry in place on the sides, taking care not to stretch or tear the pastry – if the pastry is short, you can patch the pastry together again by pinching and moulding the pastry, sealing over any joins, and pressing them evenly to make a smooth case. Make sure there are no air pockets between the sides and the pastry. Trim the pastry as necessary.

Add your chosen cold filling, slightly rounding the surface, or use a pie funnel if necessary. Brush the pastry rim with water or beaten egg. Roll out the remaining pastry to form the lid, making sure it is about 1cm (½inch) bigger than the pie dish, and lift the lid into position using your rolling pin. Cover the pie and seal the edge. Trim as necessary and seal as described above. Decorate with trimmings if liked. Cut a slit in the centre of the pie crust for the steam to escape, and glaze as directed.