Food and drink, Thoughts

Bramble Pie Fail

With my newfound grasp of shortcrust pastry I’m filled with grand ideas of what I can do with it. Unfortunately they don’t always work out as I hoped. This was supposed to be a bramble pie covered in golden, sweet pastry which I could perch some cold vanilla ice cream on. Then I would crack it open to reveal steaming brambles in their syrupy sauce inside with the ice cream melting all over it.

What actually happened was that the sauce from the brambles made the pie sides and bottom a soggy lump of stodge and they never cooked properly. While I had achieved a lovely golden pastry on top the sides were a mess. It was still edible and tasted great but a sad failure for what was a great idea. To add insult to injury the next day I was watching Saturday Kitchen and James Martin did exactly the same pie but made it perfectly. The git.

I’m not going to give you a proper recipe for this. If you really want to try it just add some sugar to a standard shortcrust pastry recipe. For the filling you just need to gently heat the brambles in a pan and add sugar to help break the berries down. Taste the sauce until it’s sweet enough and then take it off the heat.

Food and drink

Shortcrust Venison Pie

Whenever I think about making pastry I never bother because most people say it’s not worth the effort. Even TV chefs commonly say on their programmes that there’s little point when the ready-made product is so good and easy to use. That might be the case for the fiddly stuff like filo or puff but I figured shortcrust pastry was worth a try. Plus, with game season in full swing a visit to the farmer’s market supplied me with some fantastic red deer venison. Shortcrust pastry and some excellent meat is a great excuse to make another pie. Continue reading “Shortcrust Venison Pie”