I have never ever made pie crust before, if a recipe asks for pie crust, then I tend to avoid the recipe or I use puff pastry and just poke holes in the base and hope that it doesn’t puff up too much during the baking process.
I tried making pie crust once, I won’t lie, I blind baked it and it shrunk so much that it was only a base and no sides and I never tried it again, that is until today.
I watched an episode of Mary Berry’s where she was making pie crust and she made it seem so easy.
Like most crust recipes they ask for an egg, so I did some trial runs and used an eggless sweet pastry crust instead and this recipe is versatile, to make it savory, I just substituted salt instead of sugar.
Another difficult thing is actually putting the pastry into the pie dish, but as Mary shows, she makes it really easy.
You roll the pastry so that it is bigger than the base of the dish, slide the base plate under the pastry and fold the pastry on top of each, so that lifting it up makes it each.
Place the base plate back into the pie dish and unfold the pastry.
Gentle press down and into the sides of the dish, using a rolling-pin, roll over the top so that the excess can easily be pulled off.
Using a fork, poke a couple of holes in the base of the pie.
250g self-raising flour.
1 tsp salt.
25ml tap water.
In a bowl, mix the flour and the salt together.
Rub the margarine into the flour mixture.
Add the water and mix till the dough comes together.
Turn out onto a floured surface and knead until smooth.
Wrap in cling wrap and pop into the fridge to use within 24 hours or into the freezer till you are ready for use.
Prepared, tried and tested by: Bobby Swanson
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