• 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