- BAKE: 25m
- SERVES: 8
Method (Makes 1 pie –8 portions)
1. Cream the butter and sugar together in a bowl.
2. Add the bread mix and slowly stir in the double cream to form a soft dough.
3. Cover and place in the fridge to chill for 30 minutes.
4. Divide the pastry into two with one piece being slightly larger.
5. Roll out the larger piece on a floured table to about 3mm thick and large enough to line an 18 cm round pie dish. Then proceed to line the dish and place in the fridge for 1 hour.
6. Roll out the other piece of dough so it is large enough to cover the top of the dish and again place in the fridge for 1 hour.
7. Remove both pieces of pastry from the fridge then cover the lined pastry dish with baking paper and fill with baking beans.
8. Bake in a preheated oven 200°C (400°F, Gas Mark 6) for 10 minutes without colouring the pastry. Remove the beans and allow to cool slightly.
9. Pour both tins of fruit into the lined pie dish.
10. Brush the edge of the pastry with some beaten egg and lay over the pastry lid on top of the pie and seal.
11. Brush with the remaining egg and sprinkle with the sugar.
12. Make a couple of 2cm slits in the top of the pie to allow steam to escape.
13. Bake in a preheated oven 200°C (400°F, Gas Mark 6) for 20-25 minutes until golden brown.
“Hi Deb Had a fab baking weekend while Judy was at a Craft fair in Doncaster. Made a Ginger cake and topped it with Coffee icing, bread rolls from the Wrights Premium white flour mix and a rustic style loaf from Wrights Parmesan and Sundried tomato mix. Have been getting some of our friends interested and a couple have started baking again. Also made Cornish pasties from a Gino D'Acampo recipe. All of the above came out absolutely perfect. Many thanks,”Mack and Judy
We now have many recipes using our bread mixes for pastry bases and pie crusts because they work so well.