Pie pastry

[godinman]

Hi All,

I've got me a pie dish, I now want to make a pie. The internals of said pie are easy enough, just lots of lovelies and a bit of flour for consistency.

It's the outer layer that I'm concerned about, what's the simplest way of making pastry? How do you stop the bottom from going soggy? Can I just cheat and use just-roll? (At least for the top).

And a thankyou.

 

[godinman]

Cheers for the advice guys, my gf ended up making it, used just-roll shortcrust. It was blooming lovely, beef and mushroom, with mash, sprouts and..er, something else. But yeah, the justroll stuff is awesome, no probs at all. She did line the tray and then put it in the oven for a couple of minutes which my have helped with soggyness.