[GrannieAnnie]

My shortcrust pastry is too short and I can't get it whole onto my pie dish!  Have had a google and it says either over worked (don't think it was!)  too much fat (didn't think so but possible!)  or used self raising flour.  (I didn't think I was that daft, but anything is possible!)

Can I rescue it by adding more PLAIN flour?

[mumofstig]

could it need a little more water hold it together?

[Ice]

Did you rest and chill it before rolling out?

[GrannieAnnie]

Yes Ice, it was in the fridge for about 8 hours!   

Wasn't sure if just a drop of water would do it Mum, or drop of water plus a bit more flour to counteract the too much fat?  I did half fat to flour as usual, but half of the fat was trex, and I forgot, I think with trex you don't need as much as with butter or margarine?

[GrannieAnnie]

Well although I didn't want to spoil it anymore than it already was, I took the bull by the horns, broke the pastry into small bits, added some more water and flour and re-mixed it.

It worked!  thanks for your help girls!

[joyfull]

so what do the initials stand for??

[GrannieAnnie]

lol Joy.  As I had 2 in same sort of tin, the 'T' is for Turkey and Leek and the 'B' is Beef and Onion!

Steve asked for pie for Friday night and he doesn't like beef, so there is a choice and a couple in the freezer, unless I can sneak one for Nici to take home with her!   

[Lardman]

mmmm pie !!!

I trust all of those have bottoms Grannie 

[MJS]

Looking good.

[Gandan57]

And I bet they taste even better!