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Pie recipes
Pie recipes span sweet and savoury dishes united by their pastry cases, from fruit-filled puddings to hearty main courses. Families turn to these recipes for Sunday dinners, festive gatherings and special celebrations, though a comforting slice works just as well for midweek meals. The collection includes traditional meat pies like Québécois Tourtière, where spiced pork filling meets flaky pastry, alongside fruit pies that make the most of seasonal produce. These recipes come from real family kitchens, where pastry techniques and favourite fillings have been refined over generations and shared around the table with those who matter most.
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Pie recipe questions
How do I prevent my pie crust from going soggy?
Blind bake your pastry case for 15-20 minutes before adding filling. Brush the base with beaten egg white whilst still warm to create a seal. For fruit pies, toss filling with cornflour to absorb excess moisture and avoid overfilling.
Can I freeze homemade pies before or after baking?
Yes, both methods work well. Freeze unbaked pies tightly wrapped for up to three months, then bake from frozen, adding 15-20 minutes to cooking time. Alternatively, freeze baked pies and reheat at 180°C until warmed through, covering edges if browning too quickly.
Why is my pastry tough instead of flaky?
Overworking the dough develops gluten, creating tough pastry. Handle minimally, using cold butter and ice-cold water. Work quickly to prevent butter melting, and rest the dough in the fridge for 30 minutes before rolling to relax the gluten and firm the fat.
