It's Pi Day today!
I like pie. If it has pie in the name, and does not contain cheese, chances are high I'll go for it and enjoy it. Apple pie, shepherd's pie, Coastal Fish Pie, put-some-leftovers-into-a-shell-of-dough-pie... I love them all.
Unfortunately I get to make them way too rarely because, unfortunately, making pie is not a 20-minute-cooking-time lunch. It takes less time (obviously) if you have the filling prepared beforehand (hello, leftovers from another meal), but there's still the dough to be made, and it has to bake. Since my usual cooking plan is "go into kitchen, open fridge, see what needs to be used, put in pot, leave to cook, hope for the best", it also means I have to remember in time that there's something planned that needs prep time and then baking time, and thus I have to start early enough.
That all said... pies have happened here in the past, and will happen again, and there are a number of pie crusts that I've used. One of the versions that are pretty quick to make is the Hot Water Pie Crust:
Hot Water Pie Crust
150 g fat (suet or butterfat)
150 g broth (or 60 g milk and 80 g water)
480 g flour
1/2 tsp salt
Heat fat and liquid together, then pour into flour mixed with salt, mix with a spoon, then knead until fully blended (should not take long). You can roll it out and use it at once, no rest time needed.
I bake it at 220°C in the no-fan setting for about 30 to 40 minutes. Filled with delicious stuff, of course.