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Raised Pies

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About
Raised pies can be made in two different ways: (1) raised by hand, or (2) shaped and baked in a special mould for the purpose.
When the pie is to be raised by hand, I like to use a hot-water crust. In this way the pastry can easily be formed into the desired shape while the dough is still warm. Then, as the pastry cools, it hardens and retains the desired form.
When the pie is to be formed in a mould, I prefer a richer crust made with equal quantities of butter and lard, and mixed with an egg. Butter alone is apt to make too soft a crust. A raised pie mould usually opens at the side for easier removal.

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