Why do my pies always look a tip?

[noyouhavehadawee]

So i made a bacon and egg pie this morning, each time i make pastry it just falls apart. I followed the instructions and then sprinkled on the water and gathered it all together ready to knead and it was just a pile of crumbs, then it would fall apart and still be crumby as i attempted to knead it so i rolled it out in a fashion and intended to lay it in my pie dish except i had to do it in about 12 pieces then press it together. Popped in my filling then the same with the lid - its like a patch work quilt! Where am i going wrong or shall i just buy just roll in future?

you got it with the last sentence. Buy Jus roll in the future. Some people hav a nack for making pastry others (me included) do not. Jus rol is fab anyway.

its expensive though isnt it or isnt it? My mother ha just been round and laughed at my pie (oh the shame!)

The ASDA and Morrisons own brand versions are better in taste, consistency and price than JustRol.

I have been making pastry by hand since I was a teenager, it does just take practice. It sounds to me like you haven't added enough water that is all! Sprinkle the water on and chop and stir with a round bladed knife, and keep on adding water, only a little at a time, until it starts to clump together in a ball. Then bring together lightly with cool hands, wrap in cling film and put in the fridge for half an hour. Good luck!

For what it's worth I never find recipes tell you to use enough water...I always add more!

If I buy ready made then I make sure its all butter - have you seen the ingredients on cheaper pastry (very nasty).

I use the magimix for pasty and takes no time at all.

I blast the butter and flour until breadcrumbs then add an egg and water, Being care not much water at all. I def make pasty with 1 egg now adds to the colour and blinds it better.

Never over mix, pop in bag, then chill for min 30mins or freeze. Let it rest at room temp and roll, now dont go adding more flour as you will change the mix. Use two sheets of cling film and roll between (jamie oliver tip works a treat). Again dont go rolling and rolling. Once in the tin allow for shrinkage so pop back into fridge. Dont over trim as it will shrink in oven.

Many pasty mixes on pies and quiches in BBC good food.

I agree with bacon, a food processor is the way to go. It ensures you don't overhandle it and keeps it cooler!