Gala Pie & the difficulties of pastry
It's a bank holiday here in the UK this weekend and I feel like I might give making a gala pie a go.
The ingredients to the pie aren't the problem but I've never made a pie before because i've always heard that pastry is incredibly sensitive to changes in temperature and I don't want to fluff it.
I won't cheat and buy store bought pastry so what am I getting myself in for?
I am not a novice in the kitchen but neither am I close to any kind of expert.
At least hot water crust is supposed to be some of the easiest to handle besides a suet pie?