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Paste for Savory Pies

Boil about three ounces of lard, and two ounces of dripping with one teacupful of water. While this is hot, mix with it smooth sufficient flour to make a stiff paste. Knead it well and beat it with the rolling-pin till quite smooth. Knead it into a lump, and turn a pan over it until it is almost cold. Then roll it to a proper thickness on a floured board with a floured rolling-pin. Cut out a piece for the bottom of the pie, a piece for the top, and a long narrow piece to form the sides. Fasten the bottom to the sides by brushing egg over the edges and then pressing them well together, joining up the side edges in the same way. Fill the pie, then put on the cover, brushing the edges over with beaten egg, and pinching them together. If the pie is made in a tin mould, all the edges must be fastened together in just the same way. The tin must be well buttered before putting the paste in, and when the pie is baked it should be slipped out of the tin and put back into the oven to brown the sides, first brushing beaten egg all over.