What is the best type of pie dough for meat pies? The premade

make a calzone. It uses regular pizza dough.

Suet pastry

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>>9361416
>Flower
>Salt
>Butter (melted)
>Water (cold)

Basically every recipe for a Shepard's Pie

>>9361444
>Butter (melted)
Why would you not cut your butter in cold?

>>9361453
It's makes a flakier texture if melted. I guess it's personal preference but that's how I like it.

>>9361525
That makes no sense.

>>9361532
Yes it does, that's what water is for. Simply add more water until you reach the consistency you want. Melted butter + less water = flakey crust. Have you never baked?

Just look up savoury pastry recipes. The grocery pastry are sweet pastry

>>9361556

the argument against simply melting your butter is that by having little chunks of solid butter in your dough, they form pockets of grease throughout that create layers in your dough as they melt, thus contributing to increased flakiness. Biscuits are the most glaring example of this in use.

>>9361570
Try it in practice. Dice your butter if you want, I don't care what you do. All I know for sure is that I wouldn't eat your shitty pie crust.

>>9361587
Not him, but I've literally never seen a pie crust or biscuit recipe that didn't emphasize using well chilled butter and/or other solidified fats to ensure flakiness. Try to find and link to a recipe that recommends using melted butter so we can point and laugh at your utterly retarded source.

>>9361556
Maybe you have a different conception of "flakey" from most people.

>>9361444
>shepherd's pie
>pastry
Choke on a dick you god damned philistine.
also
>flower