To Make a Raised Pie

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About

For a pie sufficiently large to serve 4–6 you will need for the hot-water pastry crust:


  • 12 oz. plain flour
  • good pinch salt
  • 4 oz. l


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