How big, how much?!

Several years ago, I spent a fair while looking for a set of pie dishes that were smaller than the standard 9". You see, I like to experiment with new recipes. Often, I’m not sure if we’ll really like them though! One day I caught sight of this snazzy little set of Casserole Dishes and it occurred to me, the lids when upturned, were just what I’d been looking for. I’ve also collected a few other pie dishes over the years that come in to play from time to time! Below, are the various quantities of ingredients I use, when making a tart or pie in aforementioned lids/dishes!

• 5.½" (lid) pie = 175g flour, 85g butter, salt and pepper, dash of water.
• 5.½" (lid) tart = 90g flour, 45g butter, salt and pepper, dash of water.
• 6.¾" (lid) pie = 200g flour, 100g butter, salt and pepper, dash of water.
• 6.¾" (lid) tart = 100g flour, 50g butter, salt and pepper, dash of water.
• 8" (lid) pie = 260g flour, 130g butter, salt and pepper, dash of water.
• 8" (lid) tart = 130g flour, 65g butter, salt and pepper, dash of water.
• 8.¾" (lid) pie = 320g flour, 160g butter, salt and pepper, dash of water.
• 8.¾" (lid) tart = 160g flour, 80g butter, salt and pepper, dash of water.
• 8.¾" deep (over 2") pie = 350g flour, 175g butter, salt and pepper, dash of water.
• 8.¾" deep (over 2") tart = 175g flour, 85g butter, salt and pepper, dash of water.
• 9" standard pie = 350g flour, 175g butter, salt and pepper, dash of water.
• 9" standard tart = 175g flour, 85g butter, salt and pepper, dash of water.
• 9" deep (over 2") pie = 400g flour, 200g butter, salt and pepper, dash of water.
• 9" deep (over 2") tart = 200g flour, 100g butter, salt and pepper, dash of water.
• 10" standard pie = 400g flour, 200g butter, salt and pepper, dash of water.
• 10" standard tart = 200g flour, 100g butter, salt and pepper, dash of water.
• 10" deep (over 2") pie = 440g flour, 220g butter, salt and pepper, dash of water.
• 10" deep (over 2") tart = 220g flour, 110g butter, salt and pepper, dash of water.

Note: For added flavour, split fat, half butter/half lard.

Note: Use Plain Flour and British Butter in a block, not spread or margarine.

Pastry:

1. In a large mixing bowl; Rub flour, butter (and optional lard), salt and pepper together to breadcrumb consistency.
2. Add dash of water, cut in, only add enough water to bind together.
3. Ball together, knead lightly.
4. Form into disk, (2 disks if making a pie). Wrap (separately) in plastic and chill for 30 mins minimum. This helps the pastry relax and prevents too many gluten bonds forming which leads to tough pastry.
5. Roll to 3mm thick on a lightly floured surface and line the tart/pie dish. Trim.

Tarts:

1. Many tart recipes now call for the pastry base to be pricked all over with a fork (docking lessens rise), before blind baking, which seals the base before filling goes in.
2. Pastry blind bakes best at 180°C Fan/Gas Mark 6, covered in foil/parchment for 15 mins, then without foil/parchment for 8 mins more, until lightly golden.
3. Add filling and bake according to recipe.

Pies:

1. Add cooled filling to raw pastry base (level with sides to avoid too much spillage), milk/egg wash edges.
2. Roll lid and lay gently over filled pie. Ease out air bubbles while unrolling. Trim.
3. Press edges together to seal, roll edges under and crimp.
4. Milk/egg wash pie top, cut vents.
5. Bake. Often at 200°C Fan/Gas Mark 7 for 20 mins, to set pastry.
6. Continue at 180°C Fan/Gas Mark 6, covered carefully with foil, to prevent burning, for 30 mins more.
7. Then remove foil and continue for upto another 30 mins to brown pastry. Watch for filling bubbling through vents; Heat has penetrated through entire pie meaning it’s cooked.
8. Don’t cover vents with foil towards end of cooking, as the steam may make the pastry top soggy.