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, 100g butter, 30g icing sugar, 1 egg yolk, dash of water.
• 5.½" (lid) tart = 90g flour, 50g butter, 15g icing sugar, dash of water.
• 6.¾" (lid) pie = 200g flour, 110g butter, 34g icing sugar, 1 egg yolk, dash of water.
• 6.¾" (lid) tart = 100g flour, 55g butter, 17g icing sugar, dash of water.
• 8" (lid) pie = 260g flour, 150g butter, 44g icing sugar, 1 egg yolk, dash of water.
• 8" (lid) tart = 130g flour, 75g butter, 22g icing sugar, dash of water.
• 8.¾" (lid) pie = 320g flour, 180g butter, 54g icing sugar, 2 egg yolks, dash of water.
• 8.¾" (lid) tart = 160g flour, 90g butter, 27g icing sugar, 1 egg yolk, dash of water.
• 8.¾" deep (over 2") pie = 350g flour, 200g butter, 60g icing sugar, 2 egg yolks, dash of water.
• 8.¾" deep (over 2") tart = 175g flour, 100g butter, 30g icing sugar, 1 egg yolk, dash of water.
• 9" standard pie = 350g flour, 200g butter, 60g icing sugar, 2 egg yolks, dash of water.
• 9" standard tart = 175g flour, 100g butter, 30g icing sugar, 1 egg yolk, dash of water.
• 9" deep (over 2") pie = 400g flour, 230g butter, 70g icing sugar, 2 egg yolks, dash of water.
• 9" deep (over 2") tart = 200g flour, 115g butter, 35g icing sugar, 1 egg yolk, dash of water.
• 10" standard pie = 400g flour, 230g butter, 70g icing sugar, 2 egg yolks, dash of water.
• 10" standard tart = 200g flour, 115g butter, 35g icing sugar, 1 egg yolk, dash of water.
• 10" deep (over 2") pie = 440g flour, 250g butter, 76g icing sugar, 2 egg yolks, dash of water.
• 10" deep (over 2") tart = 220g flour, 125g butter, 38g icing sugar, 1 egg yolk, dash of water.

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 icing sugar together to breadcrumb consistency.
2. Cut in yolk with a knife (adds richness and helps with binding), add a dash of water if needed, only enough 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, sprinkle on sugar.
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.