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EMERGENCY PIE CRUST RECIPE

(12 Posts)
Tortington Thu 14-Aug-08 16:31:03

i defrosted the wrong thing and now i am making something else - not going into details - but to make it look substantial i want to add a pie crush - i remember my nan used to make tater ash and then a 'plate crust' and kinda shove it on top

tthink i have basic ingrediants as i made a cake at weekend ( and it worked!!)

quick - stiff is cooking and google is failing me

Tortington Thu 14-Aug-08 16:31:50

ok stiff is not cooking - stuff is

don't wanna make a crush - its crust

hmm at self

LippyGobshite Thu 14-Aug-08 16:33:18

I would whizz out to the shops and buy a block of ready made - can you do that?

Is it a savoury or sweet pie?

EffiePerine Thu 14-Aug-08 16:33:21

you mean pastry?

half fat to flour

so 6 oz flour 3 oz butter/marg

rub in

add cold water to mix

or if you have suet to hand, same proportions only suet instead of butter and no need to rub in

EffiePerine Thu 14-Aug-08 16:34:10

of course quantities depend on size of pie

I'd make a load and turn any leftovers into jam tarts

Tortington Thu 14-Aug-08 16:34:24

how much cold water?

so if it was like a cup of flour ( no scales) 1/2 cup marg?

Tortington Thu 14-Aug-08 16:34:43

savoury

EffiePerine Thu 14-Aug-08 16:36:15

um

flour is less dense than fat so not sure it's work

you may be better off estimating from original packet (i.e. 4 oz butter = 1/2 packet)

only a small slosh of cold water - add a little, mix, keep going until it forms a ball

if it gets too sticky you can whack in a bit more flour

Tortington Thu 14-Aug-08 16:36:15

pllllllllllllllleaaaaaaaaaaase

SqueakyPop Thu 14-Aug-08 16:36:17

The water should be ice cold, and ideally, you should leave the dough in the fridge for half an hour before rolling.

Tortington Thu 14-Aug-08 16:36:48

chers mwa

LippyGobshite Thu 14-Aug-08 16:39:50

A bit late but 'ave a look

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