How To Make A Single Crust Pie | Good Housekeeping UK
- 5 years ago
Watch our step-by-step video to find out how to make a sweet or savoury pie topped with a layer of pastry.
1. Lightly dust work surface with flour. Take pastry and press with rolling pin to flatten slightly. Roll out pastry, making regular quarter turns to make sure it rolls to an even thickness.
2. The dough needs to be wider than pie dish, turn dish face down on dough for a rough guide. Cut out dough, slightly wider than dish. Put dough and off cuts to one side.
3. Take pie dish and rub a little water around rim to moisten it. Take offcuts of dough and cut into long strips, about 2.5cm (1in) wide. Lay strips on rim and press gently so they stick to dish. Cover whole rim in pastry.
4. Put filling inside pie dish, making sure it fills whole dish generously. Brush pastry on rim with a little water and lay dough over dish. Make sure it covers whole of pie and rim press top lightly on to rim to seal.
5. Trim away any excess pastry hanging over sides of dish. Use back of a floured fork to press down on rim, for a decorative crimped finish. Cut a small slit through pastry, in centre of pie, to allow steam to escape when cooking.
6. Brush whole top of pie with beaten egg. Bake according to recipe.
Full recipe: http://bit.ly/2TVJa5p
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
1. Lightly dust work surface with flour. Take pastry and press with rolling pin to flatten slightly. Roll out pastry, making regular quarter turns to make sure it rolls to an even thickness.
2. The dough needs to be wider than pie dish, turn dish face down on dough for a rough guide. Cut out dough, slightly wider than dish. Put dough and off cuts to one side.
3. Take pie dish and rub a little water around rim to moisten it. Take offcuts of dough and cut into long strips, about 2.5cm (1in) wide. Lay strips on rim and press gently so they stick to dish. Cover whole rim in pastry.
4. Put filling inside pie dish, making sure it fills whole dish generously. Brush pastry on rim with a little water and lay dough over dish. Make sure it covers whole of pie and rim press top lightly on to rim to seal.
5. Trim away any excess pastry hanging over sides of dish. Use back of a floured fork to press down on rim, for a decorative crimped finish. Cut a small slit through pastry, in centre of pie, to allow steam to escape when cooking.
6. Brush whole top of pie with beaten egg. Bake according to recipe.
Full recipe: http://bit.ly/2TVJa5p
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC