Free-Form Plum Pie

Phew, what a hectic April it was... I'm going to catch a few breather before I could concentrate here :D Whenever I make shortcrust pastries be it for savouries or sweet items, I tend to double-up the recipe so that I can freeze the leftover to be used whenever I fancy some pies or tarts. To store the pastry, just roll into a thick disc and wrap with cling wrap tighly followed by another layer