Pie = 3.141592... (Pie crust)

Raspberry and Peach Pie.
Pie crust? Spectacular.
Pie Filling? Eh, not bad. Maybe even a little disappointing...

I've only got photos for the final result, considering I made this a long, long, LONG time ago. Few months ago?

So, even though the pie looks really pretty, this will be a recipe for the pie crust. This pie crust recipe is for sweet fillings and it's buttery, crumbly, flaky AND doesn't get as soggy, especially at the base like other pie crusts I've made. Even though I didn't even blind bake it, the base stayed better than other's that I had blind baked (soggy-wise).

It's advisable to handle the dough as less as possible, since the pulsing of the butter, flours and sugar enables the butter to create little 'pockets' when the butter melts while baking, enable a FLAAAKY pastry. Not only that, but it prevents too much gluten from forming from the flour, so you get a crumbler, flakier pastry. Lots of gluten is good in crusty, artisian bread (coming soon), but not in pastry. Another tip that I have is: Put the pie in the lowest rack in the oven since it enables the base to cook more thoroughly because more heat is concentrated there.

So do you see the flaky-ness? (Bottom, Right)

There's enough pastry for a pie dish that's ~20cm in diameter, and 2-3cm deep. Although, since I had a lattice top for my peach and raspberry pie, I had a little left, just a little since I had a lattice top. The lattice top is just so pretty. ^3^ There's also a light egg wash to enhance the golden colour of the pastry. But if you're not going to have a lattice top then there's also the option of a light sprinkling of caster sugar.

By the way, does anyone know ways of cutting a slice of pie that is nice and does not collapse? Especially the first slice?

HEY LOOK! there's BUTTER~

Sweet Pie Crust:

150g cold butter
~1 cup plain flour
~1/2 cup self raising
1/4 cup caster sugar
1 egg (~59g)

For the top of the pie:
**1 or 2 tsp caster sugar
OR
1 egg with 1 tbsp milk

Roughly cut the butter into relatively large pieces and place in a food processor with both flours and sugar. Pulse the mixture until it resembles bread crumbs. *Adding more flour (~1-2 tbsp) may be necessary if the mixture is rather wet. Add the egg and process until combined into a dough. It is recommended that the dough be separated into flat, cylindrical shapes to make the rolling out easier. Place in the refrigerator for ~20 minutes, depending on the size of your dough. The chilling time prevents the dough from melting everywhere since its contains a large amount of butter.

Then its ready, and there's no need to grease the pan. However, there may be a need between the pastry and greaseproof paper when blind baking. Then bake the pie for 40-45 minutes, or until golden. (When using pastry for one whole pie).

*After chilling, if the dough is too hard, then leave somewhere like a kitchen counter to soften a little, if it's still too soft, then return to the fridge for another 5-10 minutes before checking again.

One more picture...