All you will need is:
3 tablespoons of cold water.
1 beaten egg to glaze
A packet of either fresh or frozen, puff pastry/or the pre-rolled option (feel free to use reduced fat varieties).
Fresh fruit/or fruit of choice or choose a savoury filling.
You can use either fresh or canned fruit - perhaps frozen fruit may leave you with a soggy bottom and that's never a good idea, ha, ha.
I have used mincemeat for my pie as i baked this one many times over Christmas.
So that's it.
Roll your pastry if using the pre-rolled variety.
Cut the pastry rectangle in half.
Place the bottom piece on a lined flat baking tray.
Handy tip: - I use a piece of baking parchment/greaseproof paper to line, it's easy to cut to size and absorbs any liquid that leaks from the pie too.
Fill the base of one of the rectangles to within 1/2 inch or 1.5cm of the edge.
Brush the edge all around with cold water and place the other piece of pastry on top.
Press both edges firmly together, or fold the bottom edge up over the top.
You can also crimp the edges if you wish or using the prongs of a fork, press firmly down to seal the edges tight - please try not to pierce the pastry as it will lead to leaks.
Using the beaten egg brush the top and sides of pie completely.
Slice the top of the pie with a sharp knife to allow the hot air out and to avoid the pastry rising too much in the oven.
Place in a hot over and follow the cooking instructions from the pastry manufacturers.
Easy peasy, enjoy.
Cora - Culinary Capers