This is my favourite pie crust/pastry recipe. I use this pie crust recipe for sweet and savoury pies as well as individual chicken pocket pies!
Start this recipe by making the pastry as it needs to chill for a while. The pastry can even be made the night before and allowed to chill over night.
This pie crust is made easier by a food processor, if you don't have one it can be done by hand too with the aid of a fork or pastry cutter.
Filled with an easy chicken stew this makes a warm, comforting winter - or anytime - meal!
