Have made pastry twice in last fortnight for the same gooseberry pie recipe. But regardless of how carefully I follow the recipe and however hard I try,
my pastry always rolls out into a shape akin to Antartica,
complete with the ice sheets that are
almost entirely separate from the land mass.
The good news is that
on both occasions I was able to patch it back over the splits and into
the gaps. Maybe everyone does this, they
just don't show this step on telly.
However the result was so delicious, crisp and buttery, surrounding fresh
gooseberries in syrup, that it was worth a) the morning at the pyo b) another
morning making the pie and, even - maybe - c) a permanent increase in dress
size!
