Pie pastry rolled out in a circle

Pie pastry

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 20 mins Cook: 30 mins - 35 mins plus at least 1 hr chilling


Makes 6 individual pies

Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal763
  • fat41g
  • saturates20g
  • carbs84g
  • sugars1g
  • fibre4g
  • protein13g
  • salt0.5g


  • 125g lard, chopped
  • 125g butter, chopped



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 650g plain flour, plus extra for dusting
  • 2 eggs, 1 beaten, 1 separated egg yolk for glazing (freeze the white for another recipe)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed. 

  2. Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you’re ready to cook.

  3. Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Deb Udraufski's picture
Deb Udraufski
5th Apr, 2020
I haven't made pastry for years and this recipe is perfect. Perfect to make a large pie with pastry top and bottom and some left over for an individual pie.
Frantic Flapjack
21st Oct, 2019
I halved the amounts as I was using it to make the spiced lentil and spinach pie and only wanted pastry on the top. I also substituted butter for the lard so used all butter. It was a good pastry and I would make it again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?