MJF Notes: reduced size. Was just right for chicken pot pie.

Put the water into a medium saucepan. Cut the butter and lard into 1cm cubes and add these to the pan. Place over a low heat and melt the fats; the water must not boil before they have melted.

Meanwhile, sift the flour and salt into a large bowl and make a well in the middle. Break the egg into a small bowl, beat lightly with a fork and pour into the well. Carefully flick flour over the egg to protect it from the hot water and fats.

Once the fats have melted, increase the heat and bring to the boil. As it comes to a rolling boil, take off the heat, pour over the flour in the bowl and immediately mix everything together well with a cutlery knife, until you can no longer see any dry flour. The pastry should be warm and greasy to the touch. Bring it together in your hands until smooth, then divide into 2 pieces, one twice the size of the other.

Shape the smaller piece of pastry into a disc,4-1/2 in diameter, and the larger piece into a disc, 6-1/2 in diameter. The discs should be smooth, with no cracks or pleats. Wrap both individually in cling film and chill for 45-60 minutes for the fats to firm up.

Bring to room temp, roll out to fit dish. Bake at 390 for 50 to 60 minutes.

* A little lemon juice can aid gluten relaxation and help stop discolouration of pastry during handling

** It lightens and expands your crust, providing a texture not unlike flakiness. The crust is softer, too. Not in a soggy-bottom kind of way, but in a light and airy kind of way.