Using a food processor

Put the flour and salt into the machine and briefly process to combine.

Dice the butter (plus lard if using), add to the machine and process until the mixture looks like very fine breadcrumbs.

With the motor running add iced water, 1 tbsp at a time, until the mixture comes together into a smooth ball.

Making by hand

In a medium sized bowl, stir together the flour and salt.

Coarsely grate in the butter (plus lard if using): dip into the flour now and then to prevent sticking. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.

Add 2 tbsp of cold water and stir in with a round bladed knife. Continue adding tablespoons of water and stirring until the mixture starts coming together.

Use your hands to bring together into a smooth ball.

Using digital scales, divide the pastry in two: roughly 60 per cent for the pie base and 40 percent for the lid. e.g. if the dough weighs 420g divide into 250g for the base and 170g for the lid.

Flatten each piece into a disc then wrap in foil or put into a reusable polythene bag and chill in the fridge for at least 30 minutes: this makes it easier to roll out.

Tip: pastry can be chilled for longer if more convenient.

Put the oil in a frying pan over medium-high heat.

Chop or snip the bacon into small pieces with scissors.

Put into the hot oil and cook, stirring often until the bacon is cooked through, starting to turn crispy and its fat rendered.

Use a slotted spoon to transfer the cooked bacon to a piece of kitchen paper to cool and allow any excess oil to drain away.

Preheat your oven to 200°C / 180°Fan /Gas 6 /400°F.

Position a shelf in the middle with a large baking tray on it to preheat: this will help crisp the bottom of the pie.

On a lightly floured work surface, ideally covered with a silicone mat to reduce sticking, roll out the larger piece of pastry into a circle that will come over the edge of your pie plate: remember to take account of any dip in the middle.

Place the pastry on the pie plate and gently press down. Holding up the plate in one hand, go around the edge with a knife to trim away excess pastry.

Roll out the smaller piece of pastry a little bigger than your pie plate and cut a small hole in the centre (e.g. using an apple corer or tiny cookie cutter) which will allow steam out.

Use up any pastry trimmings by re-rolling and cutting out circles, leaves, stars or other decorative shapes.

Tip: the cut-out pastry and decoration can be chilled again if you like. This will reduce shrinking during baking, but isn't necessary if it's still cool.

Sprinkle the bacon over the pie base, leaving a 2 cm bare border all around.

Crack the eggs, one by one, into a small bowl then carefully tip out on top of the bacon. Don't worry too much if any happen to break.

Grind some black pepper over the eggs and if your bacon isn't too salty then season lightly with salt too.

Brush some of the milk (or beaten egg) all over the border. Place the pastry lid on top then firmly press all around the edge to stick it to the base. Use a knife to cut off the excess pastry.

Go all around the edge and press down with the tines of a fork or pinch between two fingers to create a wavy pattern if preferred.

Stick any decorations onto the top of the pie with milk (or beaten egg) then brush more all over the top.

Transfer the pie to the preheated tray in the oven and bake for 35 minutes or until the pastry is crisp golden brown and the eggs are set.

Tip 1. If your oven cooks unevenly, turn the pie around after the first 20 minutes.

Tip 2. After 20 minutes you can add another layer of milk or beaten egg if liked.

Tip3. If the steam vent has covered over with cooked egg, carefully use a knife to unblock it: if steam can't escape then the lid may rise and split.

Transfer the pie, still on its plate, to a cooling rack until just warm.

Carefully remove from the plate and place back on the rack until completely cold (in the fridge if the room is warm) before eating or storing.

Store in the fridge and eat within 3 days.

Not suitable for freezing.