14-05-2022, 01:13 PM (This post was last modified: 14-05-2022, 01:13 PM by Moth.)
If you make your own pastry, use a little less water, only just enough to bring the pastry together, then chilling it for 30 minutes will make it easier to roll out without crumbling.
Try making the base thinner if you can.
Lightly brush the pastry shell with beaten egg white ( not to meringue standard, just till it's foamy). Don't let the egg white "puddle", just paint it on. This will help seal it and prevent gravy or juices soaking in.
You don't say whether or not you cook the filling first. If you do, make sure your filling is cool before putting it in the pastry case.
If you use a baking sheet, put it in the oven when you turn it on, so it's hot to put the pie on.
Nature does not hurry, yet everything is accomplished – Lao Tzu
Plums are cheap just now so will be trying a plum pie having bought two punnets! That will test my soggy bottomness! Dunno whether to cook the plums first though as I imagine they will go to mush? Google recipes here I come!
"The problem with retirement is that you never get a day off"- Abe Lemons
(15-05-2022, 07:57 PM)SarrissUK Wrote: Vinny can I recommend a plum tarte tatin please? This one is absolutely gorgeous, and no soggy bottoms, cause the bottom is the top! https://www.bbcgoodfood.com/recipes/plum...tart-tatin
Sounds delicious Sariss, might have to try that some afternoon
Coffee keeps me busy until it’s acceptable to drink whiskey.
24-05-2022, 02:58 PM (This post was last modified: 24-05-2022, 02:59 PM by Vinny.)
(15-05-2022, 07:57 PM)SarrissUK Wrote: Vinny can I recommend a plum tarte tatin please? This one is absolutely gorgeous, and no soggy bottoms, cause the bottom is the top! https://www.bbcgoodfood.com/recipes/plum...tart-tatin
This looked gorgeouse Sarris but I still went for the plum pie. I did adopt the marzipan tip though and it turned out very well.Marzipan and plums seems to be a marriage made in heaven. Because I had the oven on I also made a ham,egg and cheese pie as well although the lump of pastry Ihad left was a bid stodgy. I tried Brens methos of cooking pies for longer at a lower heat and it did make a difference.
I have ordred a couple of metal plate oie dishes so will see if that helps in future!
As an aside, what do all you folks do with any left over pastry. I tried freezing it but wasn't impressed and I just wondered if it could be used and cooked somehow along with the pies?
"The problem with retirement is that you never get a day off"- Abe Lemons
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I'll try that next time! 
That will test my soggy bottomness! 
Dunno whether to cook the plums first though as I imagine they will go to mush? 
Google recipes here I come! 
