For the shortcrust pastry:
250g of plain flour
125g butter/margarine (or half lard, half butter)
A sprinkle of salt
3 tablespoons of cold water
For the filling:
A handful of redcurrants
A handful of blackcurrants
1 large pear
Teaspoon or so of demerara sugar (+ a bit for dusting)
A teaspoon of cinnamon
A handful of raisons
Ready made puff pastry
A small glass of milk
A tin foil casing
A round 9" dish
The two templates attached to this instructables
Step 1: Make the pastry
First, turn on the oven to 180 degrees and sift the flour into a bowl, and add the butter/lard in small chunks. Tip this into a food processor along with a pinch of salt and 3 tablespoons of cold water, and turn it on until the ingredients come to a breadcrumb like consistency.
Then, squeeze the pastry into a solid ball with the heat of your hand, and roll it out into a table, that has been dusted with flour.
Roll the pastry with a rolling pin, until it is big enough to cover the dish with about and inch excess so it won't be too small to go all the way up the side, the rest will be used later
Put the pastry into the dish, pressing down the edge so the pastry is covering the whole dish and cut the excess from the outside off.
Cut the bottom out of an old round tin foil baking tray, this will be used to support the inside pie while cooking. if it is too big, cut it in one place and make a smaller circle ( leave roughly 2" between this and the edge of the pie) and staple it in place.
Then, roll the extra pastry into a strip, with the width being the same depth as the pie dish. This is then wraped around the outside of the tin foil support and with a little water stick it to the pie base.