Lightly dust a clean work surface with flour.
Cut off 1/3 of the pastry and set it aside – this will be our topping. Place the remaining 2/3 pastry on your work surface.
Sprinkle extra flour on the pastry to ensure it will not stick to the surface or rolling pin.
Roll out the pastry slightly larger than your pie dish.
Line the pie dish with the pastry. Press the pastry into the pie dish, ensuring you do this process with care to prevent any ripping or tearing. As pastry tends to shrink during the baking process, allow the excess pastry to overhang.
Fill the pastry dish with the filling and set aside.
Roll out the remaining 1/3 pastry, making it slightly larger than the pie dish.
Lay the pastry over the top of the pie, allowing the excess to overhang.
Now, lift the pastry dish with one hand and with a standard eating knife in the other hand, go around the edge of the pie dish, cutting of the excess. To do this perfectly, hold the knife at a 90° angle to the edge of the pie dish. The aim of this is to both cut off all the excess pastry while also merging together the top and bottom pastry. In doing so, the pastry should stick together once cooked. (Check out our video for a more detailed example of this.)
To decorate, I like to lightly brush the top of the pie with some extra plant milk and sprinkle over dried herbs and a pinch of sea salt.
Bake in the oven for 25-30 minutes.
Serve and enjoy!