A pie maker turns a labour intensive meal into an easy mid-week go to. Here is our guide to getting the most from your machine, with some top tips on how to use one properly for repeatable results.
How a pie maker works
Two heated plates close over moulded cavities, one shaping the base and one shaping the lid. A raised crimping edge runs around each mould, and when the machine closes, it seals the two layers of pastry together and trims the excess in one movement. There is no need to grease tins, turn anything, or watch the oven.
Which pastry to use in a pie maker
The base and the lid are doing two different jobs, and it helps to think about them separately. The base holds a wet filling against a hot plate for the whole bake, so it needs a pastry with enough structure to stay put rather than one that could collapse or burn. The lid can afford to be lighter, since it only needs to seal at the crimp and colour on top.
We'd recommend using a shortcrust on the bottom and puff pastry on the top. Using shortcrust on the bottom gives you a neat, easy-to-hold pie that won't fall apart when eating. Using puff on the top keeps the pie feeling light and crisp – the perfect combo. But for ease, both work well in either position.
Ready-rolled pastry is the ultimate hack for quicker mid-week meals. It saves time and gives you an even thickness. If you want to understand the differences between pastry types before you choose, our guide to pastry covers what each one is made of and what it suits.
Rolling, cutting and filling
Use the pastry cutter supplied with the machine. It is sized to the moulds, so it takes the measuring out of the job and gives you bases and lids that fit the crimping edge properly. Roll to an even thickness rather and be generous with how much pastry you lay into the base so it can come comfortably up the sides of the mould without stretching. Pastry that has been chilled handles much better than pastry at room temperature.
Let the filling cool before it goes in; a hot filling softens the pastry underneath, and the steam stops the crimp sealing cleanly. And underfill rather than overfill, since anything proud of the mould gets in the way when the lid comes down and ends up escaping at the seam. A filling that is already thick works better than a loose one: reduce a sauce down before it goes anywhere near the pastry.
Cooking the perfect pie
In the 4 Pie model, running at 1400W, pies are ready in as little as 15 minutes. The 2 Pie model runs at 1000W and takes as little as 20. Those are the fastest times rather than the rule, so a deep, wet filling will want longer than a shallow one. Wait for the green light before you load anything in, to ensure that it cooks evenly.
Once cooked, use a silicone spatula and lift from the edge rather than the middle. Give the pies a minute or two in the mould before you move them. This lets the pastry firm up enough to hold its shape. Metal utensils will damage the non-stick coating, so it is worth avoiding using these on the machine if you can.
Cleaning and storing
Let the machine cool fully, then wipe the plates rather than scrubbing them. The non-stick coating does the hard work, so anything abrasive is doing more harm than good. Never put the machine in water. Stored flat with nothing stacked on the plates, it will stay in good condition for years.
Get baking
Ready to put it to work? Browse the full range of pie makers or read our pie maker buying guide if you are still choosing between the two sizes.