This pie is great for feeding the whole family. Flaky pastry is like puff pastry but not as rich. Using a mixture of lard and butter, rather than all butter, adds to the texture.
- The base can be made and left in the pie dish up to a day ahead. Top with the pastry up to 6 hours before cooking.
- The pastry can be prepared ahead and chilled in the fridge overnight. FREEZE Both the pastry and the pie freeze well uncooked.
Mary's everyday tips
- Wrap the butter and lard blocks in kitchen paper and use this to hold the fat while grating.
- The filling needs to cool down completely as any residual heat will start melting the pastry and cause it to sink when baking in the oven.
- Adding a strip of pastry to the edge of the pie dish helps raise the pastry a little and prevents it from going soggy during cooking.
- Don’t re-knead the trimmings – lay them on top of each other and then roll, as this keeps the layers in the pastry intact.
Extracted from Mary Berry Everyday by Mary Berry (BBC Books, £26); photography by Georgia Glynn Smith.
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