Tips for Making Perfect Pie Pastry

Homemade pies are a traditional comfort food. Whether you want a nice apple pie with a taste of late summer or a savory pie for a winter meal, pie is always the best if it's homemade with a good pastry. Many people are intimidated by the idea of making their own pastry, but you needn't be. Although it takes a little bit longer than using pre-made, homemade pastry can be surprisingly easy to make and delicious.

Here are some tips for making your own pastry.

1. Use the food processor to mix it. Most recipes will tell you to use your fingertips to mix up the butter and flour. Using your fingers will warm up the butter and can result in a stodgier pastry. Instead, put the ingredients in the food processor. Pulse it (don't leave it on steadily) until you get a breadcrumb type consistency.

2. The fridge is your friend. It's important for a good pastry to keep it cold until you bake it. This is one of the only times that you want to use cold rather than room temperature butter. Keep it in the fridge until directly before use. Dice it to add to flour to make the pastry. When the pastry dough is done, put it back in the fridge before rolling it out. For the best results, after you roll out your pastry and line your pie dish, put it back in the fridge for a few minutes before adding your filling.

3. Don't forget the pan. It's easy to forget to prepare the pan for a pie. For best results, grease and flour your pie dish before use.

If you want to take your pie out and serve it free-standing, I recommend using a loose bottom or spring form pan.

4. Find a recipe that works for you. Don't be afraid to experiment with several different recipes. I really like Maggie Beers's sour cream shortcrust pastry recipe, but I've found that it works better if I add about 50g more flour than it calls for. You may find one recipe that is easier to work with than others.

5. Prepare the top before baking. You can either lightly beat an egg or use a little milk. Use a pastry brush (a clean paint brush or even your finger can work if you don't have a pastry brush) to lightly coat the top of your pie. You don't want it to be wet, just lightly glazed. This is called a wash and it will help your pastry to get that beautiful crispy golden look.