Savoury Double Pie Crust
A crisp & flaky savoury double pie crust! This recipe makes enough pastry for a 9" pie & works great for all savoury fillings.
Servings: 1 9" Double Crust
Equipment
- Mixing Bowl
- Rolling Pin
- Measuring Jug
- 9" Pie Tin
Ingredients
- 350 g Plain Flour
- ½ tsp Fine Sea Salt
- 150 g Unsalted Butter Cold & Diced
- 65 g Lard Cold & Diced
- 1 Egg Yolk
- 50 g Ice Cold Water See Notes
Instructions
Pastry
- Place the flour, sea salt, butter & lard into a mixing bowl then rub together by hand until the mix resembles breadcrumbs but with some slightly larger chunks of fat still visible.
- Add in the egg yolk then mix, gradually adding in the cold water until you have a rough dough. You might not need all the water so make sure to stop adding it as soon as the pastry comes together!
- Tip the dough out onto a clean worksurface & knead gently until smooth (be careful not to overwork the pastry) then cut in half, flatten into discs & wrap in clingfilm. Refrigerate for at least 2 hours.
Rolling Out
- Take both pieces of pastry out of the fridge & leave to sit at room temperature for 20-30 minutes, depending on how hot your kitchen is.
- Next, place one piece of pastry onto a lightly floured worksurface then using a rolling pin, beat the top of the pastry all over (this makes it more pliable).
- Dust the pastry lightly with flour then roll out into a circle that is slightly larger than your pie tin. Make sure to turn the pastry 45° after every roll & to lightly dust the pastry with flour as is needed. The pastry should be around 3mm thick.
- Carefully roll pastry around your rolling pin then unroll into a 9" pie tin that has been lightly greased with butter. Gently press the pastry into the tin. The pastry should be overhanging the edge by a couple of centimetres.
- Fill the pie crust with your chosen pie filling.
- Roll out the remaining piece of pastry into a 3mm thick circle, the same way as before.
- Brush the edge of the pie lightly with cold water then lay the pastry circle on top of the pie, pressing the edges lightly, to seal. Thin the pastry out slightly between your fingers then trim the edges with a pair of scissors, leaving around 1cm overhanging.
- Fold the overhanging edge back onto the rim of the pie dish & crimp as desired.
- Cut a cross in the middle of the pie (to let the steam out as it bakes) then chill in the fridge for at least an hour.
- Bake & egg wash according to your chosen recipe's instructions.With my pie recipes, I tend to bake at 200°c/180°c fan (392°f/356°f) for 40-45 minutes, until a deep golden brown.
Notes
1. Making In Advance - Once the pastry has been made, it can be stored in the fridge for up to 2 days or several months in the freezer. Once assembled, pies can be chilled in the fridge for up to 2 days before baking, depending on the filling/recipe.
2. Water - Ice cold water works best for pastry. I'd recommend chilling a jug of water in the fridge for at least an hour before using. If you've got some ice, throw some in there as well!
3. Salt - A good quality fine sea salt works best. I like to use Maldon & break up any large pieces before using.
4. Lard - We're using lard in this pastry for extra flavour but if you haven't got any, you can use extra butter instead.
5. Pie Crusts - This recipe makes enough pastry for 1, 9" double pie crust (top & bottom) or two single 9" pie crusts.