(COFFIN) CRUST FOR A STANDING PYE   

1 lb All-Purpose Flour       3 Tablespoons Butter      6 Tablespoons Lard   

3/4 cup plus 3 Tablespoons Water     3/4 teaspoon Salt

Square of parchment paper

1 Egg, beaten with 1 Tablespoon of water, for egg wash 

Bring the water, salt, lard and butter to a boil and then add the mixture to the flour and mix together.  When it becomes comfortable to handle put the dough on a floured cutting board. Bring the dough together and knead for about 10 minutes.

Break off 1/3 of the dough for the top and the decorations Take the dough and mold it into a cone shape and place it on the paper.  With your fingers push down into the center of the cone to make a hollow while rotating the paper as you go along to make the coffin similar to making a clay pot.  You want to achieve a side of about five inches high. Be careful to avoid pressing all the way through the dough. The bottom should be no less than 1/4″ thick. Adjust the wall thickness by gently squeezing the dough. Any cracks in the dough can be repaired by brushing a little water in between the two halves of the crack and squeezing them together.

Once it is done, cover with a cloth and roll out the top. Fill the coffin (per Lumber pye directions) and place the lid on. With both hands start at the edge and begin to pinch the walls together. Roll out left over dough for the designs and apply with the egg wash.