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How to Line a Round Pie Dish with Ready Rolled Puff Pastry (UK)
You can't go wrong using my simple How to Line a Round Pie Dish with Ready Rolled Puff Pastry instructions. I show you how to roll the pastry to the perfect shape, move the pastry and get it into the corners without stretching or tearing, seal and crimp the pie and decorate it too. All accompanied with clear step-by-step images so it's fool proof!
Equipment
Ingredients
- 640 g Puff Pastry - ready rolled sheet
Instructions
Line the Pie Dish
- Ready rolled pastry is usually sold in rolled up rectangles in the UK. Pastry may be bought in circles or squares in other countries in which case you can ignore this step. To make the rectangle of pastry into a square, start by unrolling up and then folding it neatly in half.
- Use a rolling pin to roll the pastry until it is larger than your pie dish. You need to make sure that it's big enough to cover the bottom and up the sides of the dish. If you are using a block of pastry, you will need to do the same thing.
- Make sure to lift the pastry sheet and turn or flip it over after each roll. Releasing the pastry from the counter top will allow it to roll more smoothly and evenly. Use a light dusting of flour on the counter and rolling pin if the pastry feels at all sticky.
- To easily move the pastry into the pie dish, gently fold it into half and then half again.
- Move the pastry into the pie dish with the middle point in the centre of the dish.
- Gently unfold the pastry and carefully press it into the bottom/corners. Try to lift the pastry and ease it in rather than stretching the pastry.
- If you find you have any splits, tears or holes in the pastry, pull off little pieces of the overhanging pastry and patch them up.
- If your kitchen is warm or you have taken a while getting to this point, you should consider putting the dish and pastry back into the fridge to chill for a little while.
Fill the Pie
- Note - No matter what filling you are using in your pie, you need to make sure that it is not at all warm.
- Carefully spoon the filling into the pastry. I like to start around the outside and make sure that each spoonful gets right into the edges. Fill in the middle section and press the filling with the back of the spoon until the filling is sitting nice and evenly.
Make the Pastry Lid
- Repeat the pastry rolling process with the second piece of pastry. This time you need to make sure that the pastry is just a little larger that the top of the pie.
- Use an egg wash, milk or water to brush around the rim of the pie. This will help the pastry lid to stick to the pie pastry case.
- You can either use the fold-into-quarters, move and then unfold method like before or gently roll the pastry around the rolling pin. Unroll or unfold the pastry over the top of the pie.
- Press along all the rim of the pie so the two pieces of pastry mesh together.
- Use a sharp knife to trim around the edge of the pastry. Keep the scraps aside to use for any decorations you might want to make.
- Go back around the edge of the pastry and pinch it together.
- I like to crimp the edge of my pie by using 2 fingers on one hand and the thumb on my other hand to press the pastry in-between them. This seals the pastry extra well.
- If you don't want to add a crimp, use a fork to press down around the edge of the pastry instead..
- Wash the top of the pastry and all of the crimps with egg or milk depending on your recipe. Egg will give you the glossiest golden finish.
Decorate the Pie
- Cut out any shapes from the scrap pieces of pastry that you wish. I used the crimped edge of round cookie cutters to make these pretty leaf like shapes. But you can use any shapes or designs you please.
- Brush more egg/milk wash over the top of the decorations and you're ready to chill or bake the pie!