Using Lorraine’s recipe for her fancy crust blueberry pie, I made my own version. The sweet pie pastry is amazingly short and easy to work with. I did not make my blueberry pie look the same as Lorraine’s as I did not feel like trying out the lattice work. Have you made a lattice pie?
Last month I received notification from Google that my AMP was not displaying correctly. This was the start of a learning curve and a week of not being able to blog. Accelerated Mobile Pages is designed so that websites load quicker when accessed on a mobile phone. Google insists that your website looks the same across all platforms. I was under the impression that this was the case for my blog as I had all the boxes ticked. I started off the week by trying out a new theme which did not have the look I was going for. And somehow in all of the changes everything stopped working. I had already been down this road with a buggy plugin and so deleted every plugin from my site as just deactivating did not fix the obscure 503 error. No matter what I tried, I could not fix my site.
And then I went to check my .php configuration and saw that my time-out was set to 10 seconds. I was sure this was not correct, but decided to turn to my ISP guru for help. Deon in turn spoke to an IT friend and he confirmed that the error was there. Just increasing it to 90 seconds cleared most of the problems. However, once that was sorted out I had to load all my plugins back and reconfigure them. Some are no longer available, and others are not supported, so in the end, it was a good thing. It is important for the safety and smooth running of a site that all plugins are maintained. I also figured out how to get my site to look the same across all the platforms so I have my original theme whose look and feel I like.
Click on the links for conversions and notes.
Sweet Pie Pastry
- 365 g flour, + extra for dusting
- 8 g fructose
- 225 g salted butter, cubed + extra for greasing
- 60 mls fridge water
- 1 egg yolk, beaten
- Place the flour and fructose into a stand mixer with a paddle beater and beat for 10 seconds to combine
- Add the butter and beat until breadcrumbs form
- Pour the water in and beat just until a dough forms
- Turn out onto a lightly floured surface and gently shape into a ball
- Wrap in cling film and refrigerate for 30 minutes
Follow your pie recipe to bake the pastry or proceed as follows:
- Lightly dust your worktop and rolling pin with flour
- Take a third of the dough and roll out to 2mm thick
- Using your chosen pie dish as a template, cut out a circle for the top of the pie
- Place onto a sheet of baking paper and refrigerate until needed
- Roll the rest of the dough out into a circle, bigger than your pie dish, 2mm thick
- Gently place the dough into a lightly greased pie dish and trim the edges, leaving a slight overhang
- Place into the fridge while you preheat the oven to 200° Celsius
- Dock the bottom of the pastry and blind bake for 20 minutes
- Remove the baking beans and bake for a further 5 minutes
- Remove from the oven and set aside to cool completely, and then trim the pastry to neaten the edges
- Add your pie filling and remove your pastry disc from the fridge
- Use a cutter to cut out random shapes setting them aside
- Egg wash the edges of the pastry shell and place the dough circle on top, pressing the edges together
- Egg wash the top of the dough and place your cut out pieces on top to make a pattern, egg washing the pieces as you add them
- Place into the fridge while you preheat the oven to 190° Celsius
- Bake the pie for 60 minutes, on a baking tray in case any liquid bubbles out
- Remove from the oven and leave to cool completely before cutting