The proportions here are a very good guide, the instructions are straightforward and easy to follow. I've made this twice for British Beef and Onion Pie, and my husband says the crust has a nice flavour and is pleasantly flaky, "just the way you'd have it at an English pub".
I say "a good guide" and didn't rate 5 stars because I always use 1/4 cup butter and 1/4 cup shortening - something I learned from a Le Cordon Bleu book (you owe the nice flakiness to shortening and butter gives better flavour and color). Apart from that, I follow everything else exactly and am more than satisfied with the results.
If you care what your pie looks like (we eat with our eyes!), not included in the instructions is to brush the top (for double crust) with egg whites or milk to give it a nice, shiny browned top (you'd otherwise have a dry-looking, pale pastry - ask me how I know!).
Thanks for this recipe, stephanie!
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The proportions here are a very good guide, the instructions are straightforward and easy to...