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| Roll the pastry out to 1-2 inches over the size of the pie plate, trimming with kitchen scissors, fold the ends over to form a high rim..and allow to rest for 20 mins..the pastry not the cook.This applies not matter the size of the pie tin. |
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| Crimp the edges using index fingers and thumb, to keep the rim high | . |
A high rim is necessary so the custard will not spill and each pie is very well filled..I don't like a skinny filled pie that is all crust.
The pastry used here is wholewheat with flax seed, once crimped allow the pastry to rest for up to 6 hours, and do not refrigerate.
To bake the pies brush base with beaten egg whites then fill with custard and proceed to bake (recipes are on this blog from last year, use the search blog device).
Brushing with beaten egg white helps to prevent a soggy base.
Also do not just "whip up" a pie...making good flaky pastry takes time and patience..in the good old days 100yrs ago+ they actually had Pie making days!!
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