This is an apt recipe to be tried if you have leftover chicken or veggies lying in your fridge. All you have to do is pop this filling onto the rolled dough and shape it as you wish and bake. Pies have many traditional variations, quite suggestive by their names as free form pie, upside down pie etc. As far as it is covered and not revealing as a tart, it has to be a pie. So let your imagination run through and enjoy the self-baked treat.


shortCrust - eggless


Yield: Almost 8-10 medium sized pie shells and crust


  • 1 cup all-purpose flour
  • 1 tablespoon fine white sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted chilled butter
  • 1 cup ice cold milk/water


  • Whisk flour, sugar and salt in a medium bowl.
  • Add butter and rub with fingers until mixture resembles coarse meal with a few pea-size pieces remaining.
  • Drizzle milk/water gradually over butter mixture and mix gently with a fork until dough just comes together.
  • Turn out the dough onto a lightly floured surface and knead until smooth.
  • Form dough into a disk.
  • Wrap into cling film and chill until dough becomes little firm.
  • Preheat oven at 375 degree F (165 degree Celsius).
  • Meanwhile roll out the dough into desired sizes and bake them at 375 degree F (165 degree Celsius) for 15-20 min or until crust is firm and golden brown.


  • The more you knead the dough, better will be the pastry.

Leave a Reply

Your email address will not be published. Required fields are marked *