[Lardman]

On my pie !

Is there a secret to how much juice / gravy you put in a pie? I don't mind a bit of a soggy bottom but it tends to fall apart when I get it out of the tin, I tried leaving all the gravy out but things were too dry. Should I be blind baking the bottom or something complex and all 'dark art' like ?

It was steak / onion and mushroom with puff pasty (and was really nice )

[mumofstig]

In the gourmet pub restaurants they serve the pie in its dish........which is the easy way out 

[Ice]

You could try brushing egg wash onto the bottom pastry and blind baking it.  The egg ought to form a seal stopping the pastry absorbing too much moisture.

[Lardman]

In the gourmet pub restaurants they serve the pie in its dish........which is the easy way out 

The pubs round here serve it in a dish without a bottom ! Wrong, so very wrong. I tend to make it in a loaf tin ... bit much for 1 sitting 

You could try brushing egg wash onto the bottom pastry and blind baking it.  The egg ought to form a seal stopping the pastry absorbing too much moisture.

Be patient with me (remember I can burn water) but how do you crimp the lid on if you bake the bottom isn't it crispy ?

[mumofstig]

You only bake it long enough to cook the surface, not till it goes brown and crispy

http://www.ivillage.co.uk/how-bake-blind/78403

[Ice]

Eggwash the edge of the bottom pastry and just crimp the top.  Don't cut off the excess pastry when you blind bake and trim it afterwards to allow an overlap.

[Lardman]

Ahhh I get it..

Best put some more pastry on the next shopping list then, complex business this cooking lark.