1.For the flakiest upper pie crust, brush the top lightly with cold water before baking.

2.To avoid your pie crust from becoming too soggy, sprinkle it with equal parts of sugar and flour before adding filling.

3.If you haven’t got a pastry cutter for your pies then improvise with an aerosol lid instead.

4.Buy a Silicon Pastry Brush – non stick and heat resistant to 315C so you can baste with hot oils.

5.To stop pastry sticking to your rolling pin, put the pin in the freezer or fridge so that it’s cold before you use it.

6.Always let pie pastry dry throughout before adding filling as it will prevent it from seeping while cooking.