SHROPSHIRE FIDGET Pie TRADITIONAL ENGLISH savory pie

[@snedshill]

I made two small Shropshire Fidget Pies today. (My Salopian grandmother's birthday anniversary is February 17.) They turned out well. I had half of one for supper. It was quite tasty. Now I'll tell you--because I know as a chef you'll appreciate it--the dietary compromises I had to make. The pastry consists of Mozzarella and cream cheeses, almond flour, and an egg. For the filling I substituted parsnips for potatoes. Kiwi fruit for apples, apple cider vinegar and water for apple cider, and chia seeds for cornstarch. The Kiwi along with the pork tenderloin produced the sweet and savoury flavour well. I grew up eating pork roasts. Mum would put apple slices in the roasting pan or serve the meat with apple sauce. I realise my pies are counterfeit. But I know enough about cooking to make it work. In cross-section my pie looks much like yours. Eating it, I imagined how I would react were I served it in a pub. I concluded I would be satisfied with my choice--but only after a couple of pints of ale. Cheers.

[@BackyardChef]

Thanks for sharing. Great reading. Thank you, Paul. Best, Rik

[@Philjamon]

Rik, I just love your cooking. I am sure that if a restaurant opened serving you recipes it would be a huge success.

[@BackyardChef]

I've been there. Old now! Thank you. Best, Rik

[@johnpark-jones4285]

I love the way you say “shall I wait or shall I cut into it” we all know what you’re going to do. Another great pie thanks Rik

[@BackyardChef]

You are so welcome, Thanks, John. Best, Rik

[@user-np5vy4ds5o]

What a beautiful pie. It's an. Entire meal in a pie. I like that. A no fuss, one pan meal. It has a vege, a meat, a starch, even a dessert all in one.Genius! And again Chef Rik. You make it look easy. This is a must try. Thanks again. And stil hoping for a recipe book from you. It would be sensational. I doubt there's anything out there with your types of old world recipes. I myself have at least over 50 recipe books and am always looking for something unique, and different. I really think that if you come out with your own recipe book, you'd have alot of us lining up to buy it. Anyways I'll continue to watch your channel nevertheless. Thanks again.😊❤

[@BackyardChef]

Thank you, you are so kind. Best, Rik

[@MaryHayes-z4m]

Absolutely agree re the cookery book. Much needed Rik. Get writing. I've just been gifted from my daughter, the type of Air Fryer you use. Fabulous. But.....I need a recipe book from you that cooks everything in that Air Fryer. Get cracking fella' Best wishes. HAPPY LUNAR NEW YEAR

[@BackyardChef]

Thanks for the confidence in me. Will have a think. Best, Rik@@MaryHayes-z4m

[@lenagreen4031]

Oooh that looks delicious!!! I love a good pie, and I've not seen anything like this( not ever) and I am definitely going to cook this. Love! Love! Love! It. Scummy thank you so much for posting.x

[@carmelaseverino681]

I love the traditional English recipes! Keeping them available for the next generations! Thank you ❤

[@BackyardChef]

Glad you like them! Best, Rik

[@Susietacoma]

Gorgeous! Have you ever seen a prettier pie? A true work of art.

[@BackyardChef]

Wow, thank you! Best, Rik

[@cookiescott9329]

My cousin and i loved this pie....my nan had a real heavy accent and we thought she was saying Pigeon pie....we always felt bad for the poor pigeon but it tasted amazing.....she didnt tell us till we were older cause she thought it was funny, ❤..loved her.

[@BackyardChef]

Thanks for sharing! Ha ha ha she had a great humour. Love it. Best, Rik

[@susankara7520]

I have an old old recipe for pigeon pie done with pork. I'll bet it's originally fidget pie. Thanks so much for posting your comments. I was always curious about the name ❤

[@ΑΝΑΣΤΑΣΙΑΚΑΛΛΙΚΟΥΝΙ]

It's so interesting to learn how to make these traditional British dishes. Lovely to learn their origins and listen to the beautiful English language. Thank you Rick. From Athens Greece.

[@BackyardChef]

Thank you. I love traditional dishes and trying to keep them the same. Love to Athens. Best, Rik

[@lazygardens]

I've seen that called "Smithfield pie" in the USA. Smithfield Virginia is a BIG pork area, with apples and cider. Their apple-fattened pork is great.

[@BackyardChef]

Sounds amazing! Best, Rik

[@davidcoath6741]

Rik, You're doing a grand job with the traditional and regional video recipes. You have my undivided attention and I'm salivating by the time you get to the "Look at that!" stage... I've got a Butter pie waiting to go in the oven today, and this Fidget Pie will be the next recipe I follow. Its so sad that many of the traditional dishes have fallen out of fashion. So I was very happy to find and subscribe to your channel. Its a great teach-in and motivator for me to make these dishes myself. Keep up the good work...

[@BackyardChef]

Thank you. Best, Rik

[@I_drive_porsches]

Blimey! If i keep watching ur videos everday my shopping bill will be huge! Problem is i can't stop watching either! Ur so good at what u do! Cheers 🇭🇲 👍

[@BackyardChef]

Thank you. Best, Rik

[@pambrandon4186]

I am new to the channel and as many others have said, I enjoy seeing all of the great regional recipes from all over the UK. I have time to watch as I wait for a broken arm to heal but I can't wait to get cooking again. Next, I am going to start watching your take-out series. We do need a cookbook from you even though your videos are great fun to watch.

[@BackyardChef]

Thank you. Best, Rik

[@crazyhomemaker]

I love meat pies! This is a new one for me, thanks. Story...when I first married, I made meat pies (pot pies on this side of the pond) out of leftovers. We didn't have a lot of money, so i was very proud i could feed us well. I made so many that my husband complained. He's never wanted pot pies since. I make them for myself. 😁

[@BackyardChef]

Ha ha ha, thanks for sharing. I loved reading this. Love pot pie too! In fact love pies. Best, Rik

[@debbiekeay181]

Once again, beautiful memories. A very dear very proper English lady taught me something similar, but using pears. She left out the potatoes and added brown sugar, butter, and cinnamon between the layers of pork, onions and pears.

[@BackyardChef]

Thank you. Best, Rik

[@LeesaDeAndrea]

You got your whole meal there! Everything you need to fill your tummy.

[@BackyardChef]

Agreed! They knew what they were doing back in the day - everything including sweet - brilliant the old recipes. Best, Rik

[@kimquinn7728]

I make a beef boneless chuck potroast with apple cider and its to die for ....this recipe has me dying with envy here! Yum! Amazing. Love the addition of fresh sage. Must, must make this.

[@BackyardChef]

Love the sound of your pot roast. Thank you. Best, Rik

[@LouLouMeyer]

Thank you for this wonderful channel. 😊

[@BackyardChef]

Glad you enjoy it! Thank you. Best, Rik

[@columbus7950]

That looks amazing, thanks for sharing.

[@BackyardChef]

Thanks for watching! Best, Rik

[@wurlitzer895]

Now that is a what I call a truly stunning mega-pie! The pastry -- oh my goodness - it's simply fabulous!! You're a veritable genius at searching out these traditional British foods, Rik. I'm thoroughly enjoying watching each video you produce. Thanks so much!! All the very best as ever. Pete A :)

[@BackyardChef]

Thank you so much! Best, Rik

[@MaxPowers]

I love your enthusiasm when you cook something delicious. I am the same. I love cooking traditional and quality food. Nice video.

[@BackyardChef]

Thank you. Happy cooking! Best, Rik

[@gaylefaulkner2360]

Just looks so delicious. Yummm

[@BackyardChef]

Thank you. Best, Rik

[@TPT6148]

No worries about alcohol in cooking - it's very volatile & evaporates away when heated.

[@MashaB-pk8hl]

It depends on how long it is cooked. After 30 minutes of cooking 10 percent of the alcohol has evaporated. An additional 10 percent evaporates for each 30 minutes after that up to two hours. At the end of two hours, a possible 40 percent has cooked away.

[@Marty-ud5je]

I'm from Oswestry Shropshire but never heard of this pie, it looks Delish thanks

[@BackyardChef]

A forgotten gem, in my eyes. It is a cracker, good on Shropshire! Best, Rik

[@caroleyoung1868]

Another delicious traditional pie, everything all in one pie for a satisfying meal, Cider tops if off, great to keep these recipes alive, thanks Rik.

[@BackyardChef]

Thank you. Best, Rik

[@hannabuck1581]

Wonderful English recipes and your wonderful English accent! I understand all of it and enjoy both...thanks from the Black Forest

[@BackyardChef]

Thank you. Best, Rik

[@ricatkins4918]

....That pie looks spectacular....... 👏🏻👏🏻👏🏻

[@BackyardChef]

It really is! Thanks. Best, Rik

[@jackywilliams1336]

Hi, new viewer here. I am enjoying watching your videos. I made a fidget pie many years ago, a bit different to yours, I used bacon, apples and potatoes. I didn’t add the onions because not everyone liked onions, but it was very tasty. Thanks for uploading this.

[@BackyardChef]

Thank you, Jacky. Nice to have you here. Thanks for sharing. Best, Rik

[@amandah4834]

That’s a very impressive pie Rik I love pork tenderloin thank you for sharing something very special to do with it , Amanda xx👌

[@BackyardChef]

You are so welcome. Tenderloin is a great cut to use. This pie is amazing - not filled, with cream just the ingredients. Hope you have chance to try it. Best, Rik

[@nicolerichter-smith2573]

I made this pie today. I don't like Hard Cider, so I made with sweet Apple Cider. OMG! This is a keeper recipe.

[@BackyardChef]

Thank you. Best, Rik

[@befl1407]

Yum yum yum looks Great

[@BackyardChef]

Thank you 😋Best, Rik

[@vanessamoyes6243]

Oooh I do something like this as a casserole in my slow cooker, and serve with crusty bread.. Will try it as pie now too

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@sandwormgod4771]

Oh my. That pie looks so good. Why am I salivating?

[@BackyardChef]

Thank you. Best, Rik

[@valeriesmith7708]

Wow...that looks amazing.

[@BackyardChef]

Thank you. Best, Rik

[@lisaspikes4291]

I’ve just watched a few of your recipes and they all look great. Unfortunately, since I became diabetic, I don’t eat a lot of potatoes or pastry these days. But when I do once in awhile, I’ll definitely be trying some of these recipes! Subscribed!

[@BackyardChef]

Thank you very much! Best, Rik

[@juliegeorge8533]

That Sir is a thing of beauty! Absolutely glorious! I imagine it could be eaten hot or cold according to whim. I have just done a deep dive into the freezer and found some pork loin meat which I think would work well for an attempt on this delightful creation. I like to make food that hubby and I can enjoy more than one meal sitting from and I think this would fit the bill. I am recovering from Whooping Cough and have been craving all things apple and onion- so again- finding this fab recipe and your great tutorial is so timely. Very best wishes.

[@BackyardChef]

Thank you. Speedy recovery! Best, Rik

[@BB-tm7gx]

YUM YUM perfect

[@BackyardChef]

Thank you 😋Best, Rik

[@Avemarianow]

That, really looks amazing!💔💔💔

[@BackyardChef]

Thank you. Best, Rik

[@peterbarker3433]

Another mouth-watering creation - many thanks again, brother.

[@BackyardChef]

Thanks, Peter. Best, Rik

[@trinitywright7122]

Wow I've never seen that. That looks really great

[@BackyardChef]

Thank you. Best, Rik

[@JustMeB729]

I went to school with a guy named Shropshire.😊 That pork pie was a work of art 👏🏼👏🏼👏🏼

[@BackyardChef]

Nice. Best, Rik

[@stacierichardson4475]

WOWZERS, that's a pretty pie Rik, can't wait to give it a go, thanks as always👍😋

[@BackyardChef]

Thanks 👍Hope you enjoy it. Best, Rik

[@stacierichardson4475]

@@BackyardChef and in my mind, cider makes everything better😂

[@TuckerSP2011]

Beautiful combination!

[@BackyardChef]

It is they knew what they were doing. Best, Rik

[@nicolacoffey2802]

Oh My God!!!! This is Fabulous.. I'm a new fan 🙌🙌🙌🙌

[@BackyardChef]

Hi, Nicola thank you. Best, Rik

[@TerrySmith1953]

Goodness! Looks as big as Shropshire.

[@BackyardChef]

Its a delicious monster pie. Use all the space I say. Best, Rik

[@phillloyd5233]

Another great recipe Rik! Made this today. Learning to add 10-15 minutes cooking time for my conventional oven, though I appreciate all ovens are different. So tasty! Thanks again. 😊

[@BackyardChef]

Fantastic, well done! Thank you. Best, Rik

[@mikejohnlloyd912]

Nice one Rik you're making me hungry 😋

[@BackyardChef]

Hope you enjoy, Thank you. Best, Rik

[@ecole3139]

Shropshire Lass here!! ....& Mother used to make that 👌

[@BackyardChef]

Mums know best. Good memories. Best, Rik

[@Red--Bace2137]

That is a beautiful pie. I so want to master the dough 😊

[@BackyardChef]

You can do it! Check back in a couple of days. I will explain why I make the pastry my way - it will rock the pastry world. Best, Rik

[@schumi145gaby2]

😮🤩😋🙏 great 👍 😊

[@BackyardChef]

Thank you. Best, Rik

[@lizhannah8412]

I love the rustic look, Rik. Im going to give it bash.

[@BackyardChef]

Hi Liz, yeah I love rustic - cant do with all the smooth out fath that everyone tries to drum into you. I personally think a pie like this is just amazing looking. It makes you look at it. Well it does for me anyway. Gets my curiosity going. Let me know how it turns out? Best, Rik

[@lizhannah8412]

I will, Rik.

[@wwsuwannee7993]

Three ingredients, four if you count the cider...most of that gets drank anyway :) No cheese...no cream...no bacon, and yet...absolutely delicious...brilliant! Thanks for the vid Rik.

[@wwsuwannee7993]

Four ingredients...I mistakenly said three :)

[@BackyardChef]

Thank you. More in line with tradition, which I like. Don't get me wrong I love cheese, cream dishes - there is something to be said about normal traditional dishes. Very appealing to me. Thanks again. Best, Rik

[@simonparkinson5454]

Now thats the way to do things proper just good stuff no fancy bits as a fellow chef i keep telling people why spoil good products with fancy sauces you can serve them with it on the side if you want ....maybe over the veg

[@BackyardChef]

Agreed - keep that in your mind when creating your dishes. Good luck to you. Best, Rik

[@lnytita6763]

Looks YUM!! I'll have to wait for a crowd of family to come visit first though before I try this one... too much for my 98 y/o Nan & I to eat by ourselves 😁 Aloha🤙

[@BackyardChef]

Thank you. Best, Rik

[@JammyGit]

I'm originally from the Shropshire / Staffordshire border and I have never heard of this unfortunately......Oh well, never too late to try it for the first time aged 54 😆

[@BackyardChef]

Thank you. Best, Rik

[@ShaneGilbert-cx4th]

I've never put vinegar in pastre , I May have to a GO at that as it sound SO good. Take care and all the best. 😊😊👍👍👍👍

[@BackyardChef]

There will be a video explaining why I make pastry the way I do in a couple of days. Best, Rik

[@roberteldridge8216]

Rik!! Robert here from Illinois in America! Just got ambitious and tried to recreate your fidget pie. I'm amazed how well ir turned.out..especially the pastry!! Lift and rub!! Can't wait to cut into it and take a look! Hopefully I can look in there.. and say it looks and tastes spectacular!!! Love your channel Bud!!

[@roberteldridge8216]

Rik.. its Superb!!

[@BackyardChef]

Hi, Robert. Thanks for sharing, mate. Good on ya for giving it a go. Just do not get flustered. It all comes together. As with everything on this channel. If you can make the pastry you can make any pie or pasty with shortcrust - check tonight's video Traditional Cornish pasty. Best, Rik

[@BackyardChef]

Well done! Best, Rik

[@lenp00]

I made my first one last week. Unfortunately I didn’t use homemade crust. I cooked it for 45 minutes and the bottom and side crusts didn’t cook up enough. It was still very tasty. I had it plain for the first few days but then made a chip-shop curry and poured it on. Mmmmmm! 😛😛😛

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@sheilafoster6383]

Absolutely wonderful I wonder if .lI can make a personal pot pie without losing the Granger..just Little old me..

[@BackyardChef]

Sounds like a plan. Best, Rik

[@allenbrown8158]

Awesome looking pie there Rik , I would like to try that. you should do a curry and pie cook book.

[@BackyardChef]

Thanks mate. Maybe one day! I've actually had hundreds of requests and folks are still asking - I'm pleased folks are making and want to make the recipes. Best, Rik

[@anniefitt8623]

I would add cheddar cheese in to hold it all together, but this looks marvelous as is!

[@BackyardChef]

Great choice. Thank you. Best, Rik

[@jennyleverington7680]

I've never seen this pie before and it looks amazing. The only thing extra I would have done was to use the apple skins as a thickner due to the pectin that comes from it,rather than the corn flour,thus adding more flavour. Just a thought? Can't wait to make it. Thanks for sharing.❤

[@BackyardChef]

Great tip! Thanks for sharing. Best, Rik

[@ZenonZolek]

It's an amazing recipe, doubt if People i would add those ingredients together these days . great photo for your book ? thanks Rik

[@BackyardChef]

Thanks, mate - one day, eh! They knew what they were doing in the old days. Best, Rik

[@Dianne-z5l]

Fab chanel, i'm a true believer of "if it dont need fixing..leave it for goodnes sake" ❤️ too many chefs mess about with the good old fashioned recipes, 3000 ingredients needed when your mum baked the same thing using about 5 things lol. May i ask why apple cider vinegar ? Pastry always looks fab

[@BackyardChef]

Thanks so much 😊There will be a video up in a couple of days explaining my pastry and why it rocks the myths of pastry making. Hope you manage to see it. Best, Rik

[@sparkz9803]

Superb! 👏👏👏👏👏

[@BackyardChef]

Thanks a lot 😊Best, Rik

[@DarrellPearce]

I think you excel yourself this time

[@BackyardChef]

Thank you. Best, Rik

[@kirsiselei8703]

That pie MUST be yummy(though i dont eat pork so i chainge the meat😁) Thx again for the great recipe to add to my todo list💕. 👋🇫🇮

[@BackyardChef]

Thank you. Yes change - Taste and adjust. It's a traditional one this. Best, Rik

[@trevorcook405]

Loverly

[@BackyardChef]

Thank You. Best, Rik

[@patriciamorgan6545]

Apples, onions, and pork is such a great combo. I actually have all these ingredients on hand (except for the shortening), but I have no idea where my springform pan has gotten to. I think it is a must to support the standing crust. Also my oven door is broken.☹️ Oh well, I can dream!

[@BackyardChef]

Oh dear! The tin is a kitchen essential - the oven door can it be fixed? Best, Rik

[@patriciamorgan6545]

@@BackyardChef The door has completely fallen off now, so probably not. The stove is from 1941. I know because I still have my grandparents' sales receipt. I had a repair guy look at the door a few years ago when it first started to have problems, and they didn't want anything to do with it. So much for "We fix everything." I always said they'd have to pry Grandma's stove from my cold, dead fingers, but I may have to cave in and replace it.

[@BackyardChef]

What a shame. Good luck. Best, Rik@@patriciamorgan6545

[@horsebee1]

Now that is one that I am going to have to try if I can find some descent cooking apples. Here in New Zealand we have gone mad on sweet eating apples. One thing my wife raves about is chitlins, a dish that she remembers from her childhood in the UK but I have never seen an English recipe, here we see plenty of Asian recipes. I wonder if you could do one at some point

[@BackyardChef]

Thank you. Best, Rik

[@Red--Bace2137]

Hallo. I made the homity pie recipe but my dough was hard 😅 I think i Didn't add enough fats. The conversion from your area to mine was kinda not right. However, im not giving up. Lol. added some herbs to the crust. Lol I never had leeks before. I will fer sure try to grow some and use them more. Thank you. Do you weigh your flour ect???

[@BackyardChef]

Sorry to hear that! Check back in a couple of days. A video will explain why I make my pastry the way I do. It will rock the pastry world. Best, Rik

[@nicholaskemp2246]

My missus loves pork in cider.😂 Sorry, I'll get my coat..........😮

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@CitiesForTheFuture2030]

Another great pie concept - very interesting. Is there a cooking "rule" that determines when a pie base should be baked blind? I've seen you bake a few pies now, but only once did you precook the pastry base.

[@BackyardChef]

Thank you. Best, Rik

[@sheilaroy1694]

Do you ever make any gluten free pastry. I miss decent pies I didn’t know I was celiac for years .

[@BackyardChef]

Sheila I will have a look into it for you. Best, Rik

[@johnbaldwin143]

Apple cider vinegar, the king of vinegars for many reasons. Nice recipe this.

[@BackyardChef]

Thank you. Best, Rik

[@pizzicatoprod]

It has taken a few moments for me to regain my composure and be able to write this... Holy cow! I do have a question; is there a suitable replacement for the shortening? Would an all-butter pastry hold it's own? Maybe, lard, or suet? Thanks for this, Cheers!

[@BackyardChef]

Yes, yes, and yes - hope that helps the composure. Best, Rik

[@pizzicatoprod]

Both my wife and I were forced to just sit for a few moments once the pie was completed. Ha! And, thanks for the information. We're just starting to get a steady supply of European butter over here, State-side. So, I think that may be in the first go around of this pie. @@BackyardChef

[@BackyardChef]

I just loved reading these comments; made me smile. Thank you to both of you. Best, Rik@@pizzicatoprod

[@Sandra071162]

How come your apples never turned brown? Did you use lemon water?

[@BackyardChef]

I don't dilly dally. I get straight on. Lemon water works great to stop browning. Thank you. Best, Rik

[@junetasker4229]

Where can I find yoresipes , I'd love to have a go at making this ❤❤❤❤❤

[@BackyardChef]

All recipes are in the description, just scroll down a little. Click the more button and more. Best, Rik

[@pattylevasseur4041]

rik i was wondering who does ur filming for you when u do a video? they do a excellent job for you!!! as for this pie... no man would be hungry after that !!!

[@BackyardChef]

I actually do everything - cook, film and edit. Thanks. Best, Rik

[@pattylevasseur4041]

@@BackyardChef wow cause it looks like when ur filming. you look off to the side as if ur looking/ talking to someone... thats why i asked who does your filming...

[@BackyardChef]

It's a habit to look at a monitor to see if things are in focus. I'm trying to place the monitor in front. I will master it eventually. As you know from cooking, you can't stop in between and start again once you start. The big boys can - they have a whole crew making and placing!. Little old me has to cook and get one chance at it. Sorry to be looking away all the time. Best, Rik@@pattylevasseur4041

[@pattylevasseur4041]

@@BackyardChef its fine rik... no biggie you do the very best you can... !!! i appreciate you replying back .

[@judithhopes151]

What fats did you use to how much flour

[@chalkiememe4183]

If you click on the “more” under the heading to video, it gives you information as well as the recipe. Hope this helps.

[@chalkiememe4183]

Ingredients: For the pastry: - 420 g All Purpose Flour - 65ml Water - 150g Shortening - 50g Butter / Marg - 1 medium egg - 1 tsp Apple cider vinegar - 1 tsp salt

[@BackyardChef]

There is always a full ingredient list in the description. Just scroll down a little. Best, Rik

[@JLR1957]

Is this served cold, please?

[@BackyardChef]

Hot and cold. Thank you. Best, Rik

[@gertrudewelsh781]

That looks great. But I think I would also pre cook the onions.

[@BackyardChef]

Fair enough! That works. Best, Rik

[@DerrickWhittle-mm7jz]

Lovely, what .make is your table oven? Looks expensive? You should be sponsored.

[@BackyardChef]

It looks but isn't and its a great bit of kit amzn.to/3QRaC3F I use a HYSapientia 24L Air fryer oven. Thank you. Best, Rik

[@leighDrusllalyle2304]

How do you know when to blind bake your pastry and when not to?

[@BackyardChef]

Blind baking a pastry crust is necessary in certain situations, but not always. Here's how to determine when to blind bake: 1. Filling Type: Blind bake if the filling is very wet or doesn't require baking. This is common for custard pies, quiches, and cream pies. The pre-baking ensures the crust is fully cooked and not soggy. 2. Baking Time: If the pie filling bakes quicker than the crust, blind baking is needed. This prevents an undercooked crust. 3. Recipe Instructions: Always follow the specific instructions of your recipe. Some recipes, especially for certain tart or pie varieties, will specify whether to blind bake. 4. Desired Crust Texture: For a crisper bottom crust, blind baking is beneficial. It's often used for fruit pies where the filling can make the crust soggy. 5. No-Bake Fillings: blind bake crusts for no-bake fillings, such as chocolate mousse or lemon curd. When you decide not to blind bake, it's usually because the filling and crust require the same amount of cooking time, or the recipe is designed for baking the crust and filling together, like in many fruit pies. Blind baking involves partially or fully baking the crust before adding the filling. It often requires pie weights or an alternative like dried beans or rice to prevent the crust from puffing up or shrinking. Best, Rik

[@leighDrusllalyle2304]

@@BackyardChef Awesome! Thank you for making that clear!

[@evocationart8370]

You are the King of pastry ❤

[@BackyardChef]

Ha ha ha - Thanks. Best, Rik@@evocationart8370

[@JLR1957]

What sort of potatoes please?

[@BackyardChef]

Any you like to use. Thank you. Best, Rik

[@snedshill]

"Ever heard of fidget pie, gran?" I imagine asking my Salopian grandmother, who died in 1981, "Oh ah, love," she'd say, "that's one of our'n." I'm determined to make this, despite my rather severe dietary restrictions. My ingredients? Carrots,, parsnips, kiwi, pork tenderloin, and apple cider vinegar. I'll let you know next week how it turns out.

[@BackyardChef]

Sounds like a plan. Good luck. Best, Rik

[@carollewis5931]

I have a recipe of basically the same thing but it's called Huntingdon fidget pie.😊

[@BackyardChef]

Yes many regional recipes similar al around the country. 😊 Thank you. Best, Rik

[@geminil2415]

Frigid pie!!! Whatever can you mean?😉🤣😂

[@chalkiememe4183]

I know 😂 I had just taken a mouthful of tea, needless to say it ended up everywhere when Rik said that 😂

[@BackyardChef]

Ha ha ha. Best, Rik

[@Dingleowl1582]

👍

[@moorwalks]

OMG.... I love my pies. Why have I never heard of this pie before today... Would this work with chicken also chef?

[@BackyardChef]

Probably. Best, Rik

[@davidwilliamson2115]

2 bottles for yourself to drink

[@BackyardChef]

Thank you. Best, Rik

[@grannyannie2948]

Whilst that looks delicious I don't believe it is historically accurate. In the 17th century pastry was not meant for human consumption, it was just made with flour and water as a disposable casserole dish, perhaps fed to the dog. And whilst potatoes were beginning to be eaten they were not readily available yet. Historian Ruth Goodwin makes a real 17th century pie in Tales of the Green Valley, where they recreate a farm of the 1600s.

[@BackyardChef]

Interesting!

[@gailmorris6302]

Bostin 😂

[@BackyardChef]

Agreed - It's a belter! Best, Rik

[@Paulhesp-qq6hi]

Born and bred in Shropshire. No one likes or makes Fidget pie. If you do make it….. use well seasoned roast pork shoulder……cooled and chunked. Some people use ham….. never loin.

[@BackyardChef]

Yes - adapted recipes. Shame that tradition is not carried on. Many put cooked gammon in and ham - that's how I have had the pleasure of being presented with it on occasions. Best, Rik