Ingredients

• 2 Jus-Rol™ Frozen Ready Rolled Shortcrust Pastry Sheets, thawed
• 1.5 kg Cooking apples, peeled, cored and thickly sliced
• 454 g Blackberries
• 2-3 tbsp Elderflower cordial
• Grated rind and juice of 2 lemons
• 225 g Caster sugar
• Further caster sugar for dredging

Equipment required

• Knife
• Rolling Pin
• Pastry Brush
• Pie Dish

Techniques Used

• How to Roll Shortcrust Pastry
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  How to Roll Shortcrust Pastry

  

  1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
• How to Make Shortcrust Pie Tops
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  How to Make Shortcrust Pie Tops

  1. For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry.
  2. Brush dish rim with beaten egg or water.
  3. Place pastry strip on rim and press firmly down, continue with further strips until all rim covered.
  4. Brush Pastry rim with beaten egg or water.
  5. Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Shortcrust Pastry’ section) and gently unroll it over the pie dish.
  6. Press the pastry down onto the rim firmly all round.
  7. Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Retain the trimmings for decoration.
  8. Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
  9. Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown
  10. Continue until all edge is fluted.
  11. Make a small steam escape hole in centre of lid.
  12. Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.
  13. To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter.
  14. Then use cutter to cut out a ‘leaf’ shape from the discs, you should achieve two from each disc.
  15. With the point of a sharp knife mark veins on the leaves.
  16. Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
  17. Brush again with beaten egg and bake as directed in recipe.
• How to Make a Lattice Top for a Pie Crust
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  How to Make a Lattice Top for a Pie Crust

  Lattice tops are simple to effect, and look very professional ! Usually made with puff pastry but shortcrust pastry can be used.

  • 1. Roll out pastry (as described in the ‘Rolling out Puff Pastry ‘ section), to a rectangular shape and with the pastry approx. 3 mm thick. With a sharp knife cut strips of approx. 1cm /1/2″ width.
    2. Continue cutting until all pastry is in strips.
    3. Choose a pie dish with a rim, place cooled filling in dish and brush rim lightly with beaten egg.
    4. Cover rim with pastry strips (you will require 2-3 and cut off excess but retain trimmings), press firmly onto dish and brush with the beaten egg.
    5. Lay one pastry strip across the dish at one side/end, trim slightly and retain excess for future use. (Note – when all strips are in place then the entire edge will be trimmed, but you will probably need to use some of the part strips for the top) Press pastry firmly onto pastry rim.
    6. Continue as above – leaving a gap between the strips so that the filling can be seen and keeping the strips parallel.
    7. Brush strips lightly with beaten egg, then lay a second layer of strips over, this time at an angle to the first ones. Once completed press edges firmly together.
    8. With a sharp knife trim off all the excess pastry overhanging the rim. Brush the rim again with beaten egg.
    9. To give a final neat appearance cover the rim again with pastry strips.
    10. Finally brush the pie top all over with beaten egg and bake according to instructions in recipe.