How do I make a pie where the pastry is soft? I've eaten pies before where only the top is flaky, and the pastry on the bottom is soft, almost with the consistency of a dumpling.
I love pies like this. Is it a simple matter of undercooking it or do I use more suet or something?
It would help if you're telling us how you make the pastry and how you prepare the casing.
Since someone else mentioned their ratio, mine is 1:3 butter:flour (weight), and just enough water to bring it together.
Britchap to the rescue.
Judging by your picture and the quest for 'Soft Pastry' . . .it may be that you have seen British pies done in that manner.
We call the them Puddings (eg.steak and kidney pudding) they are usually steamed and it is indeed a suet pastry.
Fucking English still can't think of a better way to do vegetables than boring as all fuck.
The pudding looks good though.
Steamed suet puddings used to be a staple of the English diet, both sweet and savoury. It is a shame they went out of fashion.
Hello fellow britchap. OP wants a flaky top and pudding-y bottom, like a cheap shop-bought steak and ale pie in the foil tray.
OP, your problem amazes me. I find, unless I blind bake the casing, I automatically get a soft, dumpling-like bottom and crisp top. Fellow britchap's suggestion of using a suet pastry is also a very good idea. If you are using a wet filling then the suet pastry will absorb liquid from the interior, forming a stock-infuses gel on the inner surface, keeping the pastry moist apart from the very outside surface. However, if you want a crisp top, you will have to finish your pie with an egg wash and possibly even put it under the broiler/salamander/grill
egg in the mix did what you describe for me. i was following Jamie Olivers recipe for pie from one of his T.V. shows. I'm in the Americas and am used to just shortning/water pie crust .
First, check this article out for the pastry recipe:
Second, use a thick pie tin or wrap the base in layer of crumpled tin foil.
Suet pastry with a raising agent has the right properties to both bake crisp and poach soft (I've used leftover pastry from that very recipe to make dumplings). The insulation of the tin ensures the bottom of the pie won't reach a high enough temperature to fry the dough.