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Do It The Andy Way

Master the art of pie making with our signature recipes, interactive tools, and expert baking tips. Learn the secrets behind Singapore's favorite pies, rooted in the Andy's Pie tradition. For more recipes, baking wisdom, and behind-the-scenes stories of Andy Pie, visit the Andy's Pie Pantry blog. Home Favourite readers love recreating Andy's: Pie Musings & More classics at home!

Andy-Approved Signature Recipe

The famous chicken pie recipe that started it all

Andy-Approved Signature Chicken Pie

Andy's: Pie Musings & More Famous Chicken & Mushroom Pie

This is the recipe that started everything - my grandmother's traditional chicken pie that has been passed down through three generations. A true staple of the Andy's Pie heritage. The secret is in the slow-cooked filling and the perfect balance of flaky pastry. Now you can recreate this Singapore favorite and taste the Andy Pie difference in your own kitchen.

Ingredients (Serves 4-6)

Chicken breast, diced 500g
Plain flour 300g
Unsalted butter, cold 150g
Mixed mushrooms, sliced 200g
Onion, finely chopped 1 large
Chicken stock 250ml
Double cream 100ml
Fresh thyme 2 tbsp
Salt & black pepper To taste

Instructions

1

Make the pastry

Rub cold butter into flour until mixture resembles breadcrumbs. Add 2-3 tbsp cold water to form a dough. Wrap and chill for 30 minutes.

2

Prepare the filling

Cook onion until soft. Add chicken and cook until golden. Add mushrooms and cook for 5 minutes. Pour in stock and cream, simmer until thickened.

3

Assemble the pie

Roll out pastry and line a pie dish. Add filling, cover with pastry lid. Brush with egg wash and make steam holes.

4

Bake to perfection

Bake at 200°C for 35-40 minutes until golden brown. Rest for 10 minutes before serving.

Andy's Secret Tips

Keep it cold: Cold butter is key to flaky pastry. Work quickly and keep ingredients chilled.

Don't overwork: Handle the pastry gently to avoid tough, chewy results.

Rest the dough: Chilling allows the gluten to relax, making pastry easier to roll.

Thicken properly: Ensure your filling is thick enough before adding to the pie.

For more baking tips, recipes, and stories from our kitchen, check out the Andy's Pie Pantry blog. Also featured on Home Favourite - your guide to the best home bakes in Singapore.

Classic Sweet Apple Pie

Classic Sweet Apple Pie

A timeless dessert featuring crisp Granny Smith apples spiced with cinnamon and nutmeg, encased in a golden lattice pastry. Based on the Andy's Pie family recipe. The perfect balance of sweet and tart.

Ingredients (Serves 6-8)

Granny Smith apples, peeled & sliced 6-8 large
White sugar 150g
Brown sugar 50g
Ground cinnamon 1 tsp
Ground nutmeg 1/4 tsp
Unsalted butter, cubed 30g
Double crust pastry 1 batch

Instructions

1

Prepare Filling

Toss apple slices with sugars and spices. Let sit for 15 minutes.

2

Assemble Base

Roll out half the pastry and line pie dish. Fill with apple mixture. Dot with butter.

3

Create Lattice

Roll out remaining pastry. Cut into strips and weave a lattice over the fruit. Trim and crimp edges.

4

Bake

Bake at 200°C for 15 mins, then reduce to 180°C for 45 mins until golden and bubbly.

Ultimate Flaky Pastry

The Ultimate Flaky Pastry

The foundation of every great pie is its crust. This master recipe yields a pastry that is exceptionally flaky, tender, and buttery. The secret to Andy Pie signature crust. Perfect for both savory and sweet pies.

Ingredients (Makes 2 crusts)

All-purpose flour 350g
Salt 1 tsp
Sugar (optional for sweet pies) 1 tbsp
Unsalted butter, cold & cubed 225g
Ice water 6-8 tbsp

Instructions

1

Mix Dry Ingredients

Whisk flour, salt, and sugar in a large bowl.

2

Cut in Butter

Add cold butter. Use a pastry cutter or fingers to rub butter into flour until pea-sized chunks remain.

3

Hydrate

Sprinkle ice water 1 tbsp at a time, tossing with a fork until dough just holds together.

4

Chill

Form into two disks, wrap in plastic, and refrigerate for at least 1 hour before rolling.

Recipe Calculator

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Baking Tips

Temperature Matters

Always preheat your oven properly. A hot oven (200°C) is crucial for flaky pastry.

Steam Vents

Cut small slits in the pastry lid to allow steam to escape and prevent soggy pastry.

Egg Wash

Brush with beaten egg for a golden, glossy finish that looks professionally made.

Adjusted Ingredients

Test Your Baking Knowledge

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Expert Baking Tips

Professional secrets for perfect pies every time

1

Perfect Pastry

The key to flaky pastry is keeping everything cold. Use ice-cold water and chilled butter. Work quickly to prevent the butter from melting before baking.

2

Filling Consistency

Your filling should be thick enough to mound on a spoon. If it's too runny, it will make the pastry soggy. Use cornstarch or flour to thicken if needed.

3

Blind Baking

For wet fillings, blind bake the pastry shell first. Line with parchment paper and fill with baking beans or rice to prevent bubbling.

4

Steam Vents

Always cut slits in the top pastry to allow steam to escape. This prevents the pie from bursting and keeps the pastry crisp.

5

Golden Finish

Brush the top with beaten egg or milk before baking for a beautiful golden color. For extra shine, brush again halfway through baking.

6

Rest Before Serving

Let the pie rest for 10-15 minutes after baking. This allows the filling to set and makes the pie easier to cut and serve.

Ready to Start Baking?

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