Pie – Dean Brettschneider

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New out in the book stores is Pie: 80+ Pies and Pastry Delights is the definitive
pie cookbook, by Dean Brettschneider.  If you ever wanted to know how to make
a truly melt-in-your-mouth pie then this is the book for you!
Pie covers recipes for pretty much every pie imaginable from the quintessential kiwi mince and cheese pie through to seafood pies, vegetarian pies, sweet pies and not-quite-a-pie pies such as whoppie pies and sausage rolls.
The pastry-making section is comprehensive, featuring 24 pastry recipes with all the tips and tricks for if you’re serious about mastering pastry.  After reading all of the instructions and you still don’t think your puff pastry is as perfect as it should be?  Don’t despair as there is a full list of common problems and the reason for them.
As well as a plethora of recipes,
Pie: 80+ Pies and Pastry Delights invites you to
salivate over the stunning photography from Aaron
McLean and delve into a brief introductory history
of the humble pie by Paul Hansen, a baker and
the founder of the Bakels New Zealand Supreme
Pie Awards. Who knew pies can be traced back to
ancient Egypt? Or that the Greeks were the first
makers of ‘pie pastry’? In New Zealand the humble
pie arrived in the 1930s through the pie cart and so
a long tradition began.

Whatever pie you fancy Pie is sure to be a book that is here to last.

Roast Pear and Blueberry Pie

Roasting any fleshy fruit with brown sugar is a lovely way to get the best out of the natural fruit sugars and the fruit in this pie is no exception. Combined with blueberries, a twist of lemon and a hint of cinnamon, this is a wonderful warming pie for a cold winter’s night. Serve piping hot with loads of ice cream.


Makes a medium-sized pie, Serving 4–6 people


1 quantity of Sour Cream and Lemon Pastry


6 ripe but firm pears, peeled, cored and cut into 2cm cubes
30g unsalted butter, melted
50g brown sugar
½ tsp cinnamon
juice of 1 lemon
200g blueberries

1 egg beaten with 1 tbsp water, for egg wash
1 tbsp raw sugar, for sprinkling


 Make a quantity of Sour Cream and Lemon Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for base and one-third for top). On a lightly floured surface, roll out the larger portion to approximately 3mm thick to line a 22cm × 15cm pie dish (5cm deep). Lightly oil pie dish and line with pastry, allowing a little overhang.

Roll remaining pastry for the top of the pie so it’s just larger than the pie dish. Cut small holes in the top of the top pastry, 5mm apart. Place on a baking paper-lined oven tray. Refrigerate pastry base and top until chilled (30 minutes).

Put cubed pear in a bowl and add butter, sugar, cinnamon and lemon juice, tossing well to combine. Transfer to a baking dish that holds them snugly.

Bake in a preheated 180°C oven for 20–30 minutes or until pears are softened but still holding their shape. Remove from oven and transfer to a bowl, adding the blueberries while the pears are still warm. Mix well. Allow to cool slightly (20 minutes), then drain through a sieve to remove excess liquid.

Take pastry from refrigerator and spoon fruit mixture into the lined pie dish. Brush the rim of the pastry case with egg wash, then drape remaining pastry over the pie dish. Trim, then press pastry edges firmly together to seal. Crimp the rim using your forefinger and thumb.

Brush the pastry with egg wash, then sprinkle with raw sugar.

Bake in a preheated 180°C oven for 35–40 minutes or until the pastry is crisp and golden-brown in colour.


Sour Cream and Lemon Pastry

150g butter, chilled
190g plain flour
zest of 2 lemons
90ml sour cream

Chop butter into small cubes and then place with flour and lemon zest in a food processor.

Blend until it resembles large breadcrumbs. Add sour cream gradually. Check the consistency before adding all of the sour cream and do not add it all if it is not needed.Turn pastry onto a floured surface and pull together with your hands into a rectangle. Be careful not to over-mix or pastry will become too elastic and doughy.

Cover with plastic wrap and refrigerate for 30 minutes or, even better, overnight.

Gently re-work pastry before using, taking care to ensure it remains cold and firm.

Reproduced with permission from Pie by Dean Brettschneider. Published by Penguin Group NZ. RRP $54.99. Copyright © Dean Brettschneider, 2012. Copyright photography © Aaron McLean, 2012



Bacon, Curried Egg and Ricotta Pie

This is a big-flavoured twist on the beloved Kiwi bacon and egg pie. You won’t be able to stop at eating just one slice!

 Makes a 22cm round deep pie, serving 8–10 people

1 quantity of Butter Puff Pastry



1 tbsp cumin seeds
80g Cheddar
10 slices streaky bacon, rind removed
12 eggs
2 tsp curry powder
150g ricotta
¼ cup fresh flat-leaf parsley, finely chopped
¼ cup fresh basil, finely chopped
salt and freshly ground black pepper, to taste
150g sweet cherry tomatoes, halved

1 egg beaten with 1 tbsp water, for egg wash

Make Butter Puff Pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry to approximately 3mm thick to line a 22cm, 5cm deep round pie dish (or a 22cm round cake tin with high sides). Lightly oil the pie dish and line with pastry, allowing some to overhang. Place in the refrigerator to chill whilst you are making the filling.

In a small dry saucepan over a medium heat, toast the cumin seeds until fragrant (1–2 minutes), shaking the pan every 30 seconds to prevent burning them. Set aside to cool slightly.

Remove pie dish from refrigerator. Grate the cheese and scatter over the base. Cut the bacon into long thin strips and place over the grated cheese in an even layer. Break in the eggs one at a time directly on top of the bacon. Run a knife through the eggs so the yolks just break – they should have a swirly effect. Mix the curry powder with the ricotta in a small bowl and dollop tablespoonfuls evenly over the eggs. Scatter the chopped herbs and toasted cumin seeds over top. Season generously with salt and freshly ground black pepper. Lastly place the halved cherry tomatoes on top.

Fold the excess pastry inwards, towards the middle of the pie, but not totally covering it. Brush the pastry edges with egg wash.

Bake in a preheated 200°C oven for 50 minutes or until the pastry is crisp and golden-brown in colour. Serve warm with spicy mango chutney.


Butter Puff Pastry (using the French Method)

 300g strong bread flour
50g chilled butter
good pinch of salt
150ml ice-cold water (place in the refrigerator overnight)
1 tsp fresh lemon juice
225g chilled butter, for layering

Place flour, first measure of butter and salt into a large mixing bowl. Using your fingers, roughly break up butter into flour. Add ice cold water and lemon juice, then, using your hands, mix the ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out the dough to a 25cm square approximately 1cm thick.

Ensure layering butter is the same consistency as dough – this can be done by hitting chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Then place butter inside rolled out square of dough.

Fold each corner of dough into the centre to encase layering butter in an envelope, obtaining two layers of dough and one layer of butter

Now give the pastry six ‘single turns’ as described next.

Single Turn

1. Roll out the pastry to form a rectangle 1cm thick. Divide the rectangle into thirds.

2. Fold A to C and then D to B to form three layers of pastry.

3. Rest the pastry in the refrigerator for 15–20 minutes, covered with a plastic bag to prevent the pastry drying out and forming a skin.

4. Repeat steps 1–3 five times. Make sure the pastry is rested in the refrigerator for 15–20 minutes between each step, covered with a plastic bag to prevent it drying out and forming a skin.

5. You should now have given your pastry six ‘single turns’. The pastry is either ready to be rolled out to the final thickness required for your product or it can be kept in the refrigerator for up to three days or in the freezer until required.


Reproduced with permission from Pie by Dean Brettschneider. Published by Penguin Group NZ. RRP $54.99. Copyright © Dean Brettschneider, 2012. Copyright photography © Aaron McLean, 2012

To win your very own copy of Pie, email your name and address to [email protected] with Pie in the subject line.
Competition closes August 10th 2012.

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14 thoughts on “Pie – Dean Brettschneider

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  2. This book sounds great. Good gift for a Kiwi living overseas and missing pies. Christmas present sorted for daughter in Australia.

  3. Sour cream and lemon pastry….sounds delicious!
    This book seems to have it all, anything you need to know about pies and pastry with very clear step by step instructions. Please please please I want to play with pies!

  4. Yummy – this books looks absolutely delicious. I would love to try some of these recipes – especially the bacon & egg pie.

  5. Interesting recipes, will be trying the curry bacon & egg one but really hope to win a copy of the book to see what else he’s invented or adapted.