My New Favourite Pie Pastry

I’ve never been much of a pie baker, well to be fair, at 21 I’ve never been much of an anything baker yet. I just haven’t been around long enough. But the point is that for the small amount of time that I have been baking, pies have never been high on the agenda. Until recently that is, because I’ve started following foodie pie people on Instagram. (That is their official title btw) and now I’m incredibly interested in perfecting the art of the pie. I call it an art because it truly is one, some people can do AMAZING things with pastry, and it’s made me want to give it a go.

I therefore present to you my first attempts at non ugly pies! Pie number one is a latticed boysenberry and apple pie. Pre bake it looked like this:


P.s. Ignore the incorrect lattice work, I fixed it before I baked it but I’m new to this so I didn’t take any new photos. Oops.

It seems like a lot of pie posters only show their pies pre-bake. This really grinds my gears because you’re not getting to see the final product. It’s like posting a photo of some cake batter in a tin and saying “hey, look at my lovely cake.” Which is fine, but I want to see how it looks once it’s in its edible form too! I understand that sometimes the pastry work doesn’t hold up very well in the oven, but if that’s the case I still want to see how it turned out! If anything a bit of a failure in translation from raw to baked makes the post more interesting because it’s good to get some insight into how the pastry behaves during baking. Anyway.. Sorry for the rant. The point is that I shall definitely be showing you my baked pies, and so here is the first one:


Overall I’m pretty happy with the look of it, and it tasted bloody great. The filling did overflow a little bit which stained some of the pastry sides but I think it was worth it to really fill it up to the brim.

The second attempt was meant to look a bit like those one of those paper snowflakes you make as a kid at Christmas time. I think you can see where I was going with it, but it was kind of a half hearted attempt. Anyway here it is pre bake:


And here it is once it’s all golden and delicious:


Again, I’m not unhappy with the look, although something about it kind of gives me the heebie-jeebies. And again, it was SO tasty. Fruit pies are just rad. I think it’d be pretty hard to make a bad one. Also if you’re wondering why my photos all show the pies sort of levitating, it’s because I’ve taken the photos with me holding them up beside the window to get some light on them. My flat is very dark and it’s the only way I can get a photo that doesn’t look absolutely awful.

Anyway enough chit chat I promise we are getting to the pastry recipe soon but first I just wanted to say that I plan on continuing to improve my pastry decorating skills, so watch this space. I’ll be a foodie pie person before you know it 😉


This is the recipe that I used for both of the above pies. It’s delicious, and seems to work really well for decorating as it doesn’t deform as much as other pie pastries I’ve used in the past. Plus you can re-roll it out a few times and the lumps of butter sheet through the dough almost like a puff so that it doesn’t get too tough. I still recommend trying to avoid working it any more than necessary though.

Pie Pastry Recipe:

Makes enough for one double crusted pie

  • 300g  All-Purpose Flour
  • 1 teaspoon salt
  • 50g vegetable shortening (or normal shortening)
  • 140g very cold butter
  • 80g to 150g ice water
  1. Add flour salt and shortening to a food processor and blend until no large lumps of lard remain and the texture is sandy.
  2. Cut the butter into smallish pieces.
  3. Add the butter to the flour mixture, and work it in roughly with your fingers. You want big and small pieces of butter within the dough so don’t fully work it in.
  4. Add the lesser amount of cold water and stir to combine.
  5. Keep adding additional water SLOWLY to make a mixture that holds together when you squeeze it all up in your hand.
  6. Divide the dough in half, and gather each half into a round.
  7. Wrap each half in plastic wrap and squeeze together, chill in the fridge for a minimum of an hour or for as long as possible.
  8. USE! Woooo

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