Mary Berry Pork Pie Recipe

This crisp savory Mary Berry Pork Pie is made with seasoned pork shoulder and lard, and ready in 24 hours including chilling. Slicing into the chilled pastry reveals perfectly packed meat encased in a shimmering savory jelly. I always make this traditional British bake for holiday gatherings and summer picnics.

Why This Classic Works

Traditional raised pies can seem intimidating, but the hot water crust is surprisingly forgiving to handle. I used to worry about the pastry collapsing, but using a blend of strong and plain flour gives it the perfect sturdy structure.

The real magic happens when the homemade jelly sets overnight to fill every gap around the meat. I learned that letting the baked pie cool completely before adding the stock prevents a soggy crust.

Mary Berry Pork Pie Ingredients

For the Pastry:

• 350g plain flour
• 100g strong white flour
• 150g lard
• 150ml boiling water
• 1 tsp salt
• 1 egg (beaten, for glazing)

For the Filling and Jelly:

• 600g pork shoulder (chopped)
• 200g unsmoked bacon (diced)
• 1 tsp ground mace
• 1 tbsp fresh sage (chopped)
• 1/2 tsp salt and black pepper
• 1 pork stock cube
• 300ml boiling water
• 3 gelatine leaves

How To Make Mary Berry Pork Pie

1. Mix the filling: In a large bowl, combine the chopped pork shoulder, diced bacon, mace, sage, salt, and pepper until thoroughly mixed.
2. Make the pastry: Sift the flours and salt together. Melt the lard in boiling water, pour into the flour, and mix into a smooth, warm dough.
3. Shape the crust: Cut off a quarter of the pastry for the lid. Press the remaining dough evenly into the base and sides of an 8-inch springform tin.
4. Fill and seal: Pack the meat filling tightly into the pastry case. Roll out the lid, brush edges with egg wash, crimp to seal, and cut a small hole in the center.
5. Bake the pie: Brush the top with beaten egg and bake at 180°C (160°C fan) for 1 hour and 30 minutes until golden brown, then cool completely.
6. Add the jelly: Dissolve the stock and gelatine in boiling water. Carefully pour the warm mixture through the hole in the lid, then chill overnight.

Recipe Tips

• Keep pastry warm: Hot water crust must be molded while still warm, as it becomes brittle and cracks once cooled.
• Pack the meat: Press the pork mixture down firmly to prevent large air pockets from forming during the bake.
• Cool before pouring: Always let the pie cool to room temperature before adding the liquid jelly to maintain a crisp crust.

What To Serve With Pork Pie

A slice of this rich pie pairs beautifully with a sharp piccalilli or sweet onion chutney. Serve it alongside a crisp green salad and pickled onions to cut through the richness of the meat.

How To Store

Keep the pie in an airtight container in the fridge for up to 5 days. You can also freeze whole or sliced portions wrapped tightly in foil for up to 3 months.

FAQs

Can I use butter instead of lard?

Lard is essential for a traditional hot water crust as it provides the correct texture and strength. Butter will make the pastry too fragile to hold the heavy meat filling.

Why did my jelly leak out?

Leaks happen if the pastry cracks during baking or if the edges are not crimped tightly enough. Ensure your dough is smooth and properly sealed before baking.

Do I need a special pie dolly?

You can use a traditional wooden pie dolly, but pressing the warm dough directly into a springform tin works perfectly and is much easier.

Nutrition

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 30g
• Protein: 18g

Try More Recipes:

• Mary Berry Meatballs Recipe
• Mary Berry Ham Hock Terrine Recipe
• Mary Berry Ruby Red Cabbage Recipe