Flaky pie pastry and roux

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February 9, 2013 by dgarnett2013

Flaky pie pastry and roux: The Smitten Kitchen by Deb Perelmen

pie crust

Add anything cooked (eg chicken and mushroom, chicken and ham, pancetta, white bean and chard) to the roux and then bake pies for 35 mins at 190 degrees C.

Makes 4 large individual pies (500ml pie dish).


  • 250g plain flour
  • 1/2 teaspoon salt
  • 185g unsalted butter, diced
  • 5 tabs soured cream or whole Greek yoghurt
  • 4 tabs ice water
  • Egg wash: 1 egg beaten with 1 tab water


In a large, wide bowl that you can get your hands into, combine the flour and salt. Add butter and using fingertips, rub it into the flour mixture until it resembles small pebbles.

In a small dish, whisk together the sour cream, yoghurt and water. Then combine with the butter-flour mixture. Using a flexible spatula, stir the wet and dry together until a craggy dough forms. If needed, use your hands to knead it a few more times into one big ball.

Pat into a flattish ball, wrap in greaseproof pare and chill in the fridge for at least an hour – or up to two days (also freezes well).

When covering pies: divide dough into four pieces and roll into rounds that will cover bowls with an overhang, about 2.5cm wider than tops of bowls. Whisk egg wash and brush it lightly around the top rims of the bowls, then drape the pastry over each bowl, pressing gently to adhere it. Brush gently with egg wash, then cut vents in each pie to help the steam escape.

Pie Sauce: 

  •  50g butter
  • 3 1/2 tabs plain flour
  • 765 chicken or vegetable stock


Melt the butter in saucepan (same one you used to cook chicken or veg for pie – any remnants will add flavour), then add flour and stir with a whisk till combined. Continue cooking for 2 mins, stirring the whole time, until it begins to take on a little colour.

Whisk in the stock, one ladleful at a time, mixing completely between additions. Once you’ve added a third of the stock, you can add the rest a bit more quickly.

Once all the stock is added, bring it to the boil, stirring all the time, then reduce to a simmer. Cook until it is thickened and gravylike, about 10 mins. Season with salt and pepper.

One brave early February rose appeared the morning after we ate pies.

pie day

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