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1
Preheat oven to 160C Fan Forced, 350F, or Gas Mark 4.
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2
Place all dry ingredients in a bowl with an airtight lid and with lid on, shake until well mixed.
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3
Add the remaining moist ingredients to the dry and mix until well combined.
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4
Work into a ball, and after a short knead (just to finish the mixing) roll out the dough between two pieces of baking paper.
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5
Peel off the top paper as necessary to smooth out any wrinkles, but always replace it before continuing to roll.
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6
Once rolled to the desired size, peel off the top layer of paper, and then invert the dough onto the pie dish.
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7
Smooth the dough into the dish before peeling off the other sheet of baking paper.
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8
Prick the base and bake for approx 10 mins, then fill as desired.
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9
The pie base can be filled when uncooked and will be cooked when the filling is cooked as long as it is in the oven for at least 15 minutes.
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10
This base can brown very quickly, so if the edges are left uncovered and the filling takes a long time to cook, the pie may need to be covered with foil to stop it burning around the edge.
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11
If you wish to put a lid on your pie, make double the quantity and cover the cooking pie when the crust is as brown as you want it.
