London Pie

Pies seem old-fashioned until you bite into one that's been made properly—buttery pastry that shatters rather than tears, filling that's been seasoned and cooked through, not just heated and assembled. Good pie makers understand that speed means nothing if the base isn't right; frozen pastry has its place, but hand-made or properly thawed dough behaves differently. In Sandton, where people have options, what separates a pie shop worth returning to is whether someone's treating it as serious food rather than a commodity. Consistency across batches matters. So does knowing whether your filling needs time to cool before sealing, and whether your oven temperature stays true. These small calls show in the final product.