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:
- In a large mixing bowl; Rub flour, butter (and optional lard), salt and pepper together to breadcrumb consistency.
- Add dash of water, cut in, only add enough water to bind together.
- Ball together, knead lightly.
- 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.
- Roll to 3mm thick on a lightly floured surface and line the tart/pie dish. Trim.
Tarts:
- 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.
- 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.
- Add filling and bake according to recipe.
Pies:
- Add cooled filling to raw pastry base (level with sides to avoid too much spillage), milk/egg wash edges.
- Roll lid and lay gently over filled pie. Ease out air bubbles while unrolling. Trim.
- Press edges together to seal, roll edges under and crimp.
- Milk/egg wash pie top, cut vents.
- Bake. Often at 200°C Fan/Gas Mark 7 for 20 mins, to set pastry.
- Continue at 180°C Fan/Gas Mark 6, covered carefully with foil, to prevent burning, for 30 mins more.
- 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.
- Don’t cover vents with foil towards end of cooking, as the steam may make the pastry top soggy.