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Dr. Oetker Shirriff Pie Crust Mix 270 g

270g ($0.66 per 100g)

Product Information



Dr. Oetker



Preparation And Usage

You will need: Ice-cold water 4 to 6 tbsp. (45 to 75 mL) Butter 4 tbsp. (60 g) Roller Knife Flour Preparation 1. Preheat oven (See chart on side panel for applicable temperature) In a medium bowl, empty mix contents, place 4 tbsp. packed and level (60 g) cold butter into mix and cut into small pea size pieces. Add 2-3 tbsp. ice-cold water and stir slowly, then add an additional 2-3 tbsp. and knead until smooth. (If dough is sticky, sprinkle lightly with flour, knead further on floured surface). 2. Divide the dough in half and lightly flour surface and rolling pin. Roll into a diameter about 1 ½'' (3.8 cm) larger than an inverted 9'' (23 cm) pie plate. Insert dough and trim edges. Fit one dough into pie plate. Repeat for second pie or reserve as a lid. 3. Fill with favourite pie filling. If covering with a lid, crimp edges. Then with a small knife, make 4 - 6 incisions (2''- 3'' long) as heat vents before baking. See chart for baking times & temperatures. Tip: 1. Lightly brush top of pastry with milk, cream or egg wash before baking to give a golden finish. 2. Freeze unused dough with tightly wrapped cling wrap up to 3 months. Baking Chart Single Crust Pie Shell only: Temp. 425ºF (220ºC), Mins. 9 - 11 Cooked filling: Temp. 425ºF (220ºC), Mins. 9 - 11 Uncooked filling: Temp. 450°F (230°C), Mins. 9 - 11 then reduce heat to: Temp. 350°F (180°C), Mins. 25 - 35 Two Crust Pie Cooked filling: Temp. 425ºF (220ºC), Mins. 20 - 25 Uncooked filling: Temp. 425ºF (220ºC), Mins. 12 - 15 then reduce heat to: Temp. 350°F (180°C), Mins. 25 - 30