Making a Single Crust Pie

Deep-dish sweet and savoury pies are generally covered with a single, top crust of shortcrust pastry. To ensure the pastry remains secure and does not fall into the filling during cooking, a double collar of dough is made around the edge. For added stability, a pie funnel, is set in the centre of the filling to act as a support for the pastry.

1. Roll out dough 2.5-5 cm larger than the dish. Place dish upside-down in the centre. Cut around edge of dish. Cut out a 2-cm collar from the excess dough.

   

2. Spoon cold filling around funnel. Moisten rim of dish with a pastry brush dipped in water and press on the collar of dough. Brush the collar with water.

   

3. Wrap lid over rolling pin and carefully unroll over top of dish. Press on to collar. Trim excess dough by running a knife blade around the edge of the dish.

   

4. “Knock-up” by lightly pressing the rim with your fingers and tapping the back of the knife blade around the edges of the dough to create ridges.

   

5. Press thumb on rim; draw back a floured knife 1 cm towards centre. Repeat around pie. Cut a hole over funnel, brush lid with egg wash.