• Shortcrust Pies

Amongst all fruits apple is the most famous for making pie. Not only are they great on their own they can be paired with many other fruits, from blackberries and plums to raisins and even cranberries.

Although apples are very versatile there are still rules to follow to ensure your pie comes out perfect everytime. With over several thousand types of apple in the world and over a hundred just grown in the UK not any apple will be up for the job. Each apple variety is unique in more than just flavour but in structure too.

Typically you want to avoid those that are grainy or soft such as bramley or golden delicious, these tend to cook down to a mush, not great for pie but can be good for crumbles. Secondly you want to choose more than one apple type, where some are tart like the famous granny Smith others are sweet like the classic Cox, experimenting and mixing two or even three apple varieties make for a flavour developing bite.

Most importantly to avoid a troublesome soggy pie the apples must be macerated. There are several methods from tossing in sugar and lemon juice to precooking in a pan. Maceration draws out the water from the apples and softens them making them a little flexible to they don't break up when mixing in your spices. The excess water can be thrown away or boiled down to make a concentrated syrup as the sugars caramelise can then be added to the pie intensifying the flavour.

If you haven't already worked it out. Apples make for a beautiful pie. Still not convinced? Try one of mine and you'll never look back.

  • Shortcrust Pies

It's no secret that the key to a proper shortcrust pastry is keeping the butter cold, so what makes my pastry special.


The quality of our ingredients is where I make my mark, I use British organic flour made from a special wheat that only grows in colder climates, being lower in protein levels gives the wheat berry a unique property that makes it softer to grind in turn giving us a quality flour perfect for pastry.


Provided by a mill who has the royal seal of approval you can rest assured you are getting the best of locally sourced produce.


When it comes to butter you can't beat 100% organic british butter, so that's all I use. No added flavourings or preservatives just pure goodness.


It's easy to throw all the ingredients in a processor and whizz it together in a few seconds but this tends to make the pastry harder and not as flaky. I prefer the hands on method, chopping the butter by hand then cutting it into the flour using a pastry blender. This gives us a varying size of butter pieces which once binded with as little ice water possible and rolled out, a marbling, its this marbling that creates the perfect crust.

  • Shortcrust Pies

Welcome to shortcrust pies. I specialise in artisans fruit and soft filled pies. I use only quality and fresh ingredients.


The flour I use Comes from Shipton mill, who have the royal seal of approval and together with British butter using secret techniques I have created the perfect crumbly shortcrust pastry.


Wherever I can I use local fruits in season with unrefined sugars and quality spices to give you a mouthful of flavour with each bite without any guilt.


All of our pies are made to order and can be tailored to any needs you have if possible. so whatever the occasion wether it be a special celebration, guests over for a dinner or simply just fancy something unique and flavourful I look to satisfy and create a memorable moments.



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