EMERGENCY PIE CRUST RECIPE

[Tortington]

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

ok stiff is not cooking - stuff is

don't wanna make a crush - its crust

at self

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?

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

of course quantities depend on size of pie

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

how much cold water?

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

savoury

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

pllllllllllllllleaaaaaaaaaaase

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

chers mwa

A bit late but 'ave a look