• 2 cups (10 oz/250 g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (4 oz/125g) sweet butter
• 1/2 cup (4 fl oz/150 ml) water

1. Place the four and salt in a bowl and add the butter, broken up into small bits.

2. Work the butter into the flour with your fingertips until crumbly and even in texture, or use a food processor or hand tool. Stir in water and mix quickly and lightly until the dough holds together. Do not overwork the dough. Pat into a ball and let it rest while you prepare the filling.

3. Divide the dough, rolling two-thirds of the dough for the bottom crust and the remaining third thinner for the top crust. Work the dough gently and with sufficient flour to handle. The top crust should be very fine.

Savory pastry crust for one large or four small covered pies.

• 2 lb (1 kilo) assorted mushrooms
• 1 tablespoon butter or duck fat
• 1 clove garlic, crushed
• 1 shallot, chopped
• 1 cup (8 fl oz/240 ml) red or white wine
• 1 tablespoon Dijon mustard
• 1 handful parsley, chopped
• 1 egg

1. Preheat oven to 425 degrees F (220 C).

2. Clean the mushrooms and chop in rough-sized pieces, leaving any small buttons whole. The larger the pieces, the more texture the pie will have.

3. Heat the fat in a heavy saute pan over medium heat and add the garlic and shallot.

4. When the vegetables are wilted but before they start to brown, add the mushrooms. Cook, stirring gently with a wooden spoon, until the mushrooms start to give off their juices. Add the wine and mustard and cook for five minutes, stirring occasionally. (If the liquid starts to evaporate too much, put the cover on.)

5. Remove from heat and let cool slightly. Add the chives and parsley and stir.

6. Break egg into a mixing bowl and stir for an egg wash.

7. Roll out two-thirds of the pastry for the bottom of the tourte. Brush the pastry shell with the egg wash. Spoon the mushroom mixture into the pastry shell and cover with a pasty top (I decorate the top of the pastry lid with a pastry cutout of a mushroom.)

8. Bake for thirty-five minutes or until pastry is golden brown. This rich, savory pie is delicious served with a glass of good red wine!