There’s nothing better than a juicy, crispy, lush Scotch pie – unless of course ... round cake tin with lard. To make the pastry, sift the flour and salt in a large bowl and make a well ...

The space on top of the pie, created by the raised crust ... make the pastry. To make the pastry, heat 160ml/5½fl oz of water, salt and lard in a saucepan until just boiling. Meanwhile, put the ...

Try to buy good-quality lean ground lamb as it really does make a difference to the finished pie. Large numbers of Scotch pies are sold every day in Scotland–many at half-time during soccer matches.

So, what types of flour do you need to make not just a passable gluten-free pie crust, but an actual tasty and flaky dessert, so that you can also celebrate Pi Day? According to Jerrelle Guy ...