Transfer the rolled dough to a 10-inch diameter pie tin and prick it gently with a fork ... Bake the dough in a preheated oven for 20 minutes at 340 degrees Fahrenheit.

To achieve a crisp pie base rather than a soggy bottom, you need to use a thick, heavy pie tin or dish, as this will absorb more heat and get hotter than a thinner one. Surprisingly, the colour of ...

To make the pastry (this recipe fits a 20cm pie tin) Place the butter, demerara sugar, caster sugar and vanilla paste in the bowl of an electric mixer fitted with the paddle attachment and cream ...

Invariably, the size of pastry sheets will not fit your tins without some wastage. Make sure you buy an extra packet of pastry to ensure you have enough. You will need some sort of pie tin.

Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier ...

To make the mince pies preheat your oven to 180ºC/gas mark 4. Butter and flour three bun tins and set these aside. You can make the pies in batches of 12 if you just have one tin. Roll out your ...

Discover the best tin openers that impressed us most in our tests of manual, electric and left-handed tin openers. The best we found was highly rated by all who tried it but it's relatively pricey.

This recipes uses a 26cm diameter, 3-4cm deep, fluted pie/quiche tin. If your tin is slightly bigger, I suggest you make 1½ times the recipe.

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