There’s nothing more delicious than the first bite of a homemade pie. Until it falls apart in your hands.
And though ‘deconstructed’ dishes have been all the rage recently, we prefer our pie filling to stay inside the pastry, thanks.
So save all that tasty filling from escaping, we had our Test Kitchen reveal the best way to assemble pies – it’s easier than you think!
Step 1: Using a bowl or plate as a guide, cut two rounds of pastry for each pie. The recipe you’re following should give you a rough indication as to how big this should be.
Step 2: Now, to line your pie tin, all you have to do is gently ease in the larger round of pastry. Make sure it’s even around the edges!
Step 3: Spoon in whatever incredible filling you have prepared and brush the edge of the pastry with a beaten egg.
Step 4: Then, put your smaller pastry round on top of the pie, pressing the edges together to join. Crimp the edges using a fork to keep it in place.
Step 5: You should still have enough beaten egg remaining to brush the top of the pie. Once this is done, all you have to do is cut a slit in the top of the pie to allow the steam to escape.
Your pie is now ready to bake!
If you prefer, you can also make your pies two to three hours in advance and store in the fridge until you are ready to cook them.
