For a pie sufficiently large to serve 4–6 you will need for the hot-water pastry crust:
Sieve the flour and salt into a basin and rub in 1 oz. of the lard. Melt the rest of the fat in the warm water, and add to the flour. Mix with a knife blade until it forms lumps, then knead quickly with the hands. You must work rapidly as the pastry should still be warm when moulded. Set aside one third of the pastry (covered with a warm cloth) for the pie-lid. Roll out the remaining dough, put a 2 lb. jam jar in the centre and mould the pastry up round this to make a pie about 6 inches deep. Turn on its side and roll it to and fro to make the sides smooth. (An expert cook can mould the pastry round her own fist without using a mould, but some farmhouses still possess solid wooden moulds for the purpose.) Put in the filling as soon as the mould is withdrawn, turn the top edge of the pastry in over it, damp the edge and cover with the lid. Press edges together firmly, and makes cuts at ½ inch intervals round the top to secure.