It’s easy to just buy pre-made pie pastry, but it’s really not that hard to make. Plus it is so rewarding knowing that it’s made from scratch using fresh ingredients. The best part is even the kids can get involved, so you can create a new family tradition. This pastry goes well with fish, chicken, beef or any savoury filling.
PREP TIME 60 minutes
YIELD 1 Medium Pie
RECIPE INSTRUCTIONS
In a bowl combine the flour, salt and herbs. Stir with a fork. Add Lupi olive oil evenly over the flour mix and stir with a fork until the mix resembles breadcrumbs. Add 1/2 of the water and stir to combine. Add the rest of the water as needed until a dough forms. On a floured surface, knead the dough a few times to make sure everything has been mixed and then wrap in plastic and put in the fridge for 30 minutes.
Prepare your pie filling while the dough is in the fridge. This Olive Oil Pie Pastry is perfect for fish, chicken or beef pie-filling. Choose your family’s favourite.
Heat your oven to 180°C on fan. Divide the dough into 3. Roll out 2 parts of the dough together on a floured surface to fit the bottom of your greased pie dish. Place the dough over the dish and mould into the shape. Using a fork, gently press the dough on the base of the dish as this will stop bubbles from forming when it is cooking. Cut off any over-hang and use to patch if needed. Roll out the last part of the dough, including any off-cuts from the base, to fit the top of the pie. Cut 3 decorative lines in the top. This stops the dough from bubbling up and bursting. Fill the pie with your hot filling and add the dough top. Squeeze the sides of the dough together and baste with a little more oil. Cook for 20-25 minutes until the pie pastry is golden.
Ingredients
Directions
In a bowl combine the flour, salt and herbs. Stir with a fork. Add Lupi olive oil evenly over the flour mix and stir with a fork until the mix resembles breadcrumbs. Add 1/2 of the water and stir to combine. Add the rest of the water as needed until a dough forms. On a floured surface, knead the dough a few times to make sure everything has been mixed and then wrap in plastic and put in the fridge for 30 minutes.
Prepare your pie filling while the dough is in the fridge. This Olive Oil Pie Pastry is perfect for fish, chicken or beef pie-filling. Choose your family’s favourite.
Heat your oven to 180°C on fan. Divide the dough into 3. Roll out 2 parts of the dough together on a floured surface to fit the bottom of your greased pie dish. Place the dough over the dish and mould into the shape. Using a fork, gently press the dough on the base of the dish as this will stop bubbles from forming when it is cooking. Cut off any over-hang and use to patch if needed. Roll out the last part of the dough, including any off-cuts from the base, to fit the top of the pie. Cut 3 decorative lines in the top. This stops the dough from bubbling up and bursting. Fill the pie with your hot filling and add the dough top. Squeeze the sides of the dough together and baste with a little more oil. Cook for 20-25 minutes until the pie pastry is golden.
