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Mary Berry Pork Pie Recipe
Sophia smith

Mary Berry Pork Pie Recipe

This Mary Berry Pork Pie recipe combines a crisp, golden hot water crust pastry with a juicy pork filling and traditional savory jelly. Perfect for family gatherings, picnics, or as part of a British-themed feast.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 Slices
Course: Main, Savory Pie
Cuisine: British
Calories: 550
Ingredients Video Notes

Ingredients
  

For the Pastry Crust
  • 350 g Plain flour (sieved)
  • 140 ml Water
  • 110 g Lard
  • 1 teaspoon Salt
  • 1 Egg (beaten, for sealing and brushing)
For the Pie Filling
  • 500 g Pork shoulder (diced)
  • 1 teaspoon Dried sage
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Pork Pie Jelly
  • 1 Pig trotter (or substitute with 6 gelatin sheets)
  • 1 litre Water
  • 1 Onion (halved)
  • 1 teaspoon Salt
  • 1 teaspoon White pepper

Video

Notes

Required Kitchen Tools

When preparing this Mary Berry Pork Pie recipe, having the right tools will help you achieve the perfect flaky crust and rich filling:
  1. Large Mixing Bowl – For preparing and kneading the hot water crust pastry.
  2. Rolling Pin – To roll out and shape the pastry evenly.
  3. Saucepan – For boiling the water and lard mixture.
  4. Pie Tin / Springform Cake Tin – A deep tin to give your pork pie its traditional shape.
  5. Pastry Brush – To apply the egg wash for a glossy golden finish.
  6. Funnel – For pouring the hot stock into the pie after baking.
  7. Baking Paper & Foil – To support the pastry sides during baking.
With these essentials in hand, you’ll be fully prepared to make this iconic pie at home.