Live & Eat Pie: how to make the perfect pastry
Welcome to our pastry-making masterclass page – we hope you’re loving your copy of our cookbook, Live & Eat Pie!
Simply scroll down to find the pastry recipe you’re after – they’re sorted into alphabetical order.
Happy baking!
Brown Butter Pastry
This pastry is simply delicious, and as brown and nutty as the name suggests.
Top tip: turn this into a sweet pastry recipe by adding in 2 tablespoons of caster sugar before you add the water.
FOODLE PASTRY
This hybrid between filo and strudel pastry is a cheat’s dream.
GLUTEN-FREE PASTRY
Gluten-free pastry behaves very differently to regular pastry. Keep this in mind when pairing it with a pie tin, you will find it easier to line a shallow metal tin than a deep ceramic dish.
MIGHTY WHITE PASTRY
Inspired by ‘that’ sliced bread of the same name, this is all about sneaking in some healthy wholemeal flour along with the white.
OLIVE OIL PASTRY
This recipe was created especially for our Timpano pies.
Top tip: if you want to make this plant-based, replace the eggs with 1/2 teaspoon of xanthan gum and increase the water to 100ml.
PATTY PASTRY
A great plant-based pastry that’s super-simple to work with.
ROUGH PUFF PASTRY
This flaky pastry still has all the lip-smacking qualities of ‘proper’ puff pastry but is far easier to make.
SHORTCRUST PASTRY
Our go-to pastry at Pieminister, this is about as versatile as it gets.
SOURDOUGH PASTRY
This is a great way to put your starter to good use. If you don’t have a sourdough starter, the Brown Butter pastry recipe is a brilliant alternative.
SUET PASTRY
This is the recipe we use to achieve the perfect crispy crunch of our pie lids.
Top tip: steam the recipe rather than baking it for the perfect pudding
SWEET PASTRY
Short and sweet, this is the recipe for tart cases and dessert pies.
VEGAN ALMOND AND OLIVE OIL PASTRY
This pastry is very short and can be tricky to work with so be prepared to use any trimmings to patch things up.
Top tip: make sure to use a very good extra virgin olive oil so that it will solidify in the fridge.