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First time pie maker!

(17 Posts)
PinkDaydreams Fri 22-Nov-19 07:12:29

I’m making a pie for tea tonight for the first time ever. I’ve bought some ready rolled short crust pastry. I want a pie with a base as I find just a pastry top doesn’t feel like a proper pie!
I’m wondering please do I keep it on the baking paper for the base or take it off? I’m thinking take it off.
Also what am I best making it in, I have the lid off a Pyrex casserole dish or a cake tin?
Also, do I need to blind bake it or just add the filling cold?
Thanks all!

PETRONELLAS Fri 22-Nov-19 07:16:44

I’m no expert but if you use a cake tin I think baking parchment should be used. The issue might be how deep it is.

PinkDaydreams Fri 22-Nov-19 07:27:30

Thank you!
I’ve read not to make it too deep so that’s why I think either cake tin or the Pyrex casserole dish lid. I don’t want to buy a pie pan just yet in case it turns out a disaster!

PinkDaydreams Fri 22-Nov-19 10:02:34

So cake tin or Pyrex lid? Not sure which to go with

JulietTango Fri 22-Nov-19 10:13:42

I usually use a casserole lid.
I think my mum used to use a casserole lid too. A cake tin would be hard to dish up from I would think.

PinkDaydreams Fri 22-Nov-19 10:17:05

Lovely thank you very much @JulietTango

banivani Fri 22-Nov-19 11:18:05

I've never lined my dish with paper when baking pies. There is so much fat in the crust it shouldn't stick (much). That said, it probably doesn't matter if you do.

Your recipe should give you a preference on blind baking. I can say all mine normally do, and can't think of one that doesn't say to blind bake.

I think the pyrex lid sounds good - a cake tin is so deep you might run out of filling or it might not cook through or something.

PinkDaydreams Fri 22-Nov-19 12:07:39

Oh no, I’ve only bought one pack of pastry and I think I need two sad

GrumpyHoonMain Fri 22-Nov-19 12:10:55

If I were you I would try two mini pies first. You could use tin foil - I make my own little ‘containers’ from it.

senua Fri 22-Nov-19 12:13:17

I’ve read not to make it too deep
Why not? When I make pies I tend to do them in the cake tin and go deep-fill. It's too much for one meal so we eat half and freeze half for another day.

senua Fri 22-Nov-19 12:15:40

it might not cook through or something.
Fair enough. My filling is already cooked so it's super-tender.

banivani Fri 22-Nov-19 12:33:14

I only ever make quiche-like things so cooking time might be an issue. For a noob I'd say the casserole lid is a good start.

OP, are you out of pastry for the lid now or what?

MojitoMojitoo Fri 22-Nov-19 12:37:57

I made my first pie last week and used a glass pie dish with the crimped edges!

It was shortcrust pastry and the recipe said nothing abiut blind baking so i was a bit concerned but pleased to say i didnt end up with a soggy bottom!

Ive added the recipe link if you are interested, it was really easy and tasted fantastic!

InigoSkimmer Fri 22-Nov-19 12:43:05

Do it like Nigel Slater - lay the pastry out on greaseproof. put the filling on one half and fold over sealing the edges like a giant pasty. Job done

PinkDaydreams Fri 22-Nov-19 12:45:36

Yes I’ll have no pastry lid sad to be honest I haven’t unrolled it yet but I don’t think there will be enough. My stupid fault for not buying two packets!
@InigoSkimmer that does sound like an idea but I’m concerned about a soggy bottom if I don’t blind bake it.

banivani Fri 22-Nov-19 13:04:57

Well all my pies (being quiche-style) are lidless. SO that works too! I'd rather have crust underneath than only over, iyswim.

PinkDaydreams Fri 22-Nov-19 13:11:40


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