Pies and Pastry

The amount of pastry in the list of ingredients indicates the weight of flour used and not the total pastry weight when made up. 200 g (6½ oz) of pastry (i.e., made with 200 g/6½ oz flour) will line a 23–25 cm (9–10-inch) tin; 250 g (8 oz) of pastry will line a 30 cm (12-inch) tin or make a double-crust 20–23 cm (8–9-inch) pie. Remember to maintain the correct proportions of the other ingredients to the amount of flour, if you alter it.

Shortcrust Pastry and American Shortcrust Pastry can be used interchangeably. Cream Cheese Pastry can be used for sweet or savoury pies and is ideal for small tartlets.