Pie making - tips please.

[Baronage-Phase]

At this time of day?

Only if mash is involved

 

[Spymaster]

Put it in the fridge for 30 minutes before putting it in the oven.

Make sure the oven is hotter than the recipe states for the first 10 minutes of the bake then lower the temperature.

Make sure the middle of the pie filling is nice and high.

Top crust collapse can happen if the dough starts melting out a bit rather than cooking...hence the need for a higher temperature at first and then lowering it after 10 mins or so.

I shall take this on board. I usually have a vent funnel in the centre similar to the one posted up there ^^ but if I'm making a large pie I'll give the lid further support with a couple of upturned shot glasses.

 

[Pickman's model]

Only if mash is involved

Yeh the monster mash

 

[TopCat]

It's been 12 years Spymaster . Please report on your learning process RE: pies and where you are today on the pie making pathway.

 

[Spymaster]

It's been 12 years Spymaster . Please report on your learning process RE: pies and where you are today on the pie making pathway.

Pies are ace but I've specialised in meat puddings since posting the OP. Not everyone's cup of tea but I adore the unctuous gloopiness of the pastry. The more unct the better. There are few better things in life than a steamed pudding layered with caremelised onions, steak and kidney, oysters, and thick beef gravy.

 

[TopCat]

Pies are ace but I've specialised in meat puddings since posting the OP. Not everyone's cup of tea but I adore the unctuous gloopiness of the pastry. The more unct the better. There are few better things in life than a steamed pudding layered with caremelised onions, steak and kidney, oysters, and thick beef gravy.

oooh yes indeed. You have done well.

 

[danny la rouge]

The more unct the better.

Something something anagram.

 

[danny la rouge]

I was going for a friendly banter type insult directed at spymaster, but reading it back it is open to a more misogynist interpretation, which was not intended. I apologise if anyone else saw that and took it that way. I can delete if people prefer.

 

[Puddy_Tat]

It's been 12 years Spymaster .

it will probably be a bit over-cooked by now

 

[Rebelda]

Pies are ace but I've specialised in meat puddings since posting the OP. Not everyone's cup of tea but I adore the unctuous gloopiness of the pastry. The more unct the better. There are few better things in life than a steamed pudding layered with caremelised onions, steak and kidney, oysters, and thick beef gravy.

13 year ago mrsfran told you so.