Shortcrust Pie Tops and Decoration Ideas
Step One
For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip, slightly wider than the dish rim, from the sides of the rolled pastry.
Step Two
Brush dish rim with beaten egg or water.
Step Three
Place pastry strip on rim and press firmly down, continue with further strips until all rim covered.
Step Four
Brush pastry rim with beaten egg or water.
Step Five
Roll pastry up on the rolling pin to lift it (as described in Rolling out Shortcrust Pastry) and gently unroll it over the pie dish.
Step Six
Press the pastry down onto the rim firmly all round.
Step Seven
Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Retain the trimmings for decoration.
Step Eight
Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
Step Nine
Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the forefinger of your right hand gently pushing the pastry edge up against the other two fingers as shown.
Step Ten
Continue until all edge is fluted.
Step Eleven
Make a small steam escape hole in centre of lid.
Step Twelve
Re roll trimmings by gathering into a ball and kneading gently together. Then roll out as usual.
Step Thirteen
To make rounded leaves, cut out rounds of pastry using a small biscuit or cookie cutter.
Step Fourteen
Then use cutter to cut out a 'leaf' shape from the discs.
Step Fifteen
You should achieve two from each disc.
Step Sixteen
With the point of a sharp knife mark veins on the leaves.
Step Seventeen
Brush pie top with beaten egg for a golden glaze.
Step Eighteen
Arrange leaves on top of pie in a pattern of your choice.
Step Nineteen
Brush again with beaten egg and bake as directed in recipe.