Pie Lid

[Tipsntoes]

Although I cook quite a bit, I've never made a pie.

I'm doing one for dinner, or kind of one, it's what DH would say is a casserole with a pastry lid.

The recipe says attach the lid to the pie dish. How? How do you fix the lid to the dish?

just grease the bit on the pie dish where the pastry will rest.

Sounds yum

‘Glue’ it down with a bit of water then crimp round it or use fork tubes to squash it down a bit (just round the edge).

Tunes not tubes (forks don’t have tubes).

Of ffs. TINES!!!

I just normally put the pastry on without anything. You can glaze the rim of the pie dish with egg first if you like to make it stick, or sometimes I just use a bit of whatever sauce the pie has in it to make it attach.

I make individual lids separately on a baking tray and then put it on top when I serve. No gloopy crusts, just perfect crispy yumminess.

Cheating I know.

Cut thin strips of your pastry, from around the edge of the rolled out shape. Brush the pie dish rim with egg or milk, press the strips of pastry well all round the rim, pat them so they are even.

Brush again with milk or beaten egg before carefully laying the pastry sheet over the dish. Carefully and firmly press the sheet onto the pastry rim, don't stretch the pastry. Trim (don't over trim) if needed, or knock up the edge if the is only a small excess of pastry.
Brush the whole thing with egg or milk to glaze, adding pastry leaves if liked.

Cheating indeed

A proper pie should have a base AND a lid.

It's OK OP. The pie police will not be round to judge you.
Just do whatever is easiest and then enjoy.

As an aside when i feel lazy I just roll the pastry to bigger than dish. Then lay pastry in dish, put in filling and then gather up sides and use to cover top. Crimp and flatten a little and glaze. No fiddly cutting and extra rolling required. Ok it’s rustic but hey it is family dinner!

Shocking MrsP. Just... shocking