Rich Raised Pie Crust

• ½ pound plain flour
• ½ teaspoon salt
• 2 tablespoons

Sieve the flour and salt, and rub in the butter and lard in the same way as for shortcrust pastry. Bind together with the yolk of an egg and a little water, keeping the pastry as dry as possible. Knead well, wrap it in a wet cloth or muslin, and let it rest for ½ hour. Then use as required.