As the head chef at Holborn Dining Room, Calum Franklin is reviving the skill of high-end British pie making with his perfect creations. Here are the tools you'll need to create your own pie masterpieces...
1. Non-stick springform cake tin
If you want a raised pie with a top, bottom and sides, then this tin is key. Line it with a sheet of pastry and freeze until hard, then fill with your chosen filling and top with the pastry lid – you’re halfway to pie glory. Available at Lakeland.
2. Long rolling pin
Trying to roll a large sheet of pastry to line a pie base isn’t easy with a small rolling pin, so invest in one that gives you an even, uniform thickness. Weak spots in pastry will burst under pressure during cooking and lead to leaky pies, so a good rolling pin that will last for a long time really is essential equipment. Available at Nisbets.
3. Small pastry brush
Egg-washing a pie for a golden finish needs to be done with care so the egg doesn’t pool in places and look unsightly after cooking. Invest in a couple of small pastry brushes, and always wash them straight after use so they last. Available at Nisbets.
4. Organic flour
“Freshly milled, untreated flour is a different ingredient to the standard supermarket product,” Calum says. “I wouldn’t use anything else in something that I take so much care in making.” Organic flour will give you a superb, rich-tasting pastry, which is a joy to work with. Available at Gilchesters.
5. Temperature probe
If you’re cooking a pie that will be served cold – such as a pork pie – monitoring internal temperature is crucial. It helps make sure that it’s cooked enough to be safe to eat, and also stops it from becoming overcooked and dry. Available at Lakeland.
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What other equipment do you find essential for pie making? Leave a comment below...
Holborn Dining Room is a grand British brasserie within the elegant Rosewood London hotel. The restaurant serves seasonal, locally sourced British cuisine with a twist. A dedicated Pie Room, opening soon within Holborn Dining Room, will serve as a hub for the dish that Calum Franklin has become known for.