Do you have a pie maker?

[Wereongunoil]

And do you use it?

I'm a bit wary of kitchen gadgets that only do one thing but I like pies and I'm gluten free so would be cheaper than buying pies. And the fillings could be more interesting than mince and onion

you could make any flavour pie just in a dish. It doesn’t need a pie maker to make one.
Jus roll have gluten free pastry if you don’t fancy making your own, have a look at Becky Excell, she has pie recipes.

I've never heard of a pie maker! I've always just made pies in a pie dish. How does that work, then?

What are the advantages of a pie-maker?

Yeah, me

I think you would use it a couple of times and then it would join the ice cream maker,bread maker,soup maker,smoothie maker etc in the cupboard of it seemed a good idea at the time kitchen gadgets

I've just had a quick google and I can see the wattage is much lower than an oven or an air fryer, so if you make pies often without putting anything else in the oven, it would be cost effective on fuel in the long term.

I'm the pie maker in our house. What does a pie maker gadget do? Crimp the edges?

According to the advert I've just read:

"You can bake lovely warm beef pies for dinner in no time at all.*

😃

We have, because my DS got one for DH for his birthday. I was sceptical, and i dont think id have bought one myself, but it makes deep fill pies with v nicely cooked pastry. You need to cook the filling first and add it warm.

But then I use our breadmaker at least twice a week, and soupmaker at least weekly too, so I am one for a gadget...

I agree. I don't have any of those kitchen gadgets and manage just fine. I have pans, a cooker and a food processor and stick blender and manage to cook all sorts of home cooked food just fine. I don't know where on Earth people keep all these gadgets let alone have the patience to clean all their various bits after use!

All you need to cook pies are oven proof dishes. I used to cook puff pastry topped pies in the lid of a Pyrex casserole dish!

No. Just make a pie, you know, the normal way.

We have the hairy biker's one, buy pre made pastry,, and then whatever fillings we have around or fancy. It's ace. Two pies in about 15 minutes.

I genuinely don’t understand how making a pie in a bowl would be difficult.

@bigbluebus , that's a stew with a lid, not a pie...pastry on all sides for a pie.

Other pie-making apparatus is of course available. I have made plenty of pies over the years, in various vessels. I still make big pies in a pie dish. I like the pie maker because it cooks the pastry really nicely.

I used to be quite wary of pie-making from scratch. The crust would be tough 9/10 of the time. Several years ago I set a few weekends aside to just make pie crust and I taught myself how to do it by adapting different methods. Now, I haven't any qualms about whipping up a pie/quiche at the last minute if needed. I'm happy to post or pm my recipe if there's any interest. 😊

I make a very nice corn beef pie in the lid of a Pyrex dish. Shortcrust pastry all round. Maybe the previous op manages her pie as well.

Yes please! Would love your recipe! I have a pie maker & it's fab but always looking for inspiration 😄😄
If we have any left over curry, I freeze it & use it in a pie later with shop bought pastry. Super easy & the kids love it.
I joined the bbc good food Facebook page and omg..the pies they make there are incredible! I highly recommend!

My mum is the queen of our making.
the crust is easy to master.and this time of year we are getting ready for mince pies

2.5cups flour
1cup cold butter, then cut into small cubes
approx 1cup cold water
1tablespoon white vinegar
1egg

>in a separate measuring cup whisk egg with vinegar then add cold water to make 1c total
set aside

>use your very clean hands for this part:
put all of the flour in a very large bowl
add the cold cubes of butter
use your hands/fingers to rub the butter and
flour together until you have a mixture that

loosely resembles a bowl of sand
(this takes 5-10 mins)

>add about 1/2 of the water mixture and stir
with a fork until this mixture begins to come
together then you can use your hands to

squeeze it and form a ball. Once you have it
into a ball stop working it.

>at this point I split it into three even balls and

use my kitchen scale for accuracy. I wrap two in
cling wrap and pop into the freezer.

It is important not to over-work the dough or the crust will be tough, so I often place the dough ball directly into the pie plate and use my hands and fingers to press it out on to plate and up the sides. Then chill it for about 10 mins in the fridge. Add your filling and bake. (Single crust.
Just roll out one of the other balls if you want a double crust.)
Another tip: I use a glass pie plate so I can see the bottom to check if evenly baked.

I use a white enamel plate (with the blue edge) and just pastry on top.

My Mum bought me one a few years ago, I've used it once or twice - its somewhere in the garage x

Yes I have one but used it half a dozen times then put it away. Now you have reminded me about it I will get it out again. Makes two deep pies individual pies in 10 minutes flat. Delicious combinations. Minced beef and onion. Chicken in white wine sauce (tinned) with chopped chorizo is fabulous. Steak and onion. Cheese onion and potatoes.

You can make mini quiche too . Add the party bottom w then dried onions , fried bacon , grated cheese the add a beaten egg . It doesn’t stick to the lid of the pie maker , just puffs up and goes crispy.