There is nothing better than a sweet pie. My favorite would have to be Jamie Oliver's Baked Chocolate Pie. However most people balk at the thought of making their own pie crust but a good pie crust is the differences between an average pie and a great pie. I follow Jamie Oliver's sweet shortcrust recipe (http://www.jamieoliver.com/recipes/pastry-cake/old-fashioned-sweet-shortcrust-pastry) and his process for preparing it - it is so easy I thought I would share it - no rolling involved! Follow the directions below each photo to get a nice buttery crust that will make any pie delicious.
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| Once you have made the pastry roll it into a big sausage, wrap it in glad wrap and put it in the fridge for about an hour. Take it from the fridge and cut it into rounds a bit like cookies. Lay the rounds out in the pie dish in a way that roughly covers the dish. |
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| Using your fingers squish the pastry into place filling in all the holes and trim any edges off. Put the ready crust in the freezer for 30 minutes and then pop it straight from the freezer into a prepared over and bake for 8-10 minutes - this is called blind baking. |
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| Once the pie crust is blind baked add your filling (the one pictured is Pumpkin Pie) and bake. It is worth the extra effort to get a beautiful soft buttery crust. |
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