Not enough of us make pies these days, yet there are few things more satisfying and crowd-pleasing than bringing a dish of golden-crusted goodness to the table. And it's not hard, just a matter of making a fine filling and good pastry.
For pastry that cracks and crumbles beneath your knife, and melts in the mouth in a burst of buttery loveliness, you need the real deal, made with good flour, excellent butter and little else. A food processor or mixer with a pastry attachment gives consistent results, but trusting your own fingertips gives ultimate satisfaction.
