Double crust pie of rich short paste containing egg, filled with mixed stewed soft fruit. Served with the fruit juice. Known from J.Salmon

There was formerly a meat pie manufacturer called 'Pickerings' in Preston.

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Pickering Double Crust Pie
PASTRY
12 oz. flour, 3 oz. butter, 3 oz. lard, 1 tablespoon caster sugar, 1 egg yolk, cold water to mix

FRUIT FILLING
1 ½ lbs. mixed soft fruits; blackcurrants, raspberries, gooseberries, etc. 4 oz. sugar, to taste

Put fruit in a heavy pan with sugar and bring to the boil; simmer gently until just soft. Leave to cool. Put flour into a large bowl and add butter and lard cut into small pieces. Rub the fat into flour until mixture resembles breadcrumbs. Stir in sugar with a blunt knife, mix in egg yolk and sufficient cold water to make a binding dough. Chill in refrigerator for 20 minutes. Set oven to 400°F or Mark 6. Roll out half pastry and line a deep 8 inch pie dish. Strain fruit and reserve juice. Place the fruit in dish; roll out the remaining pastry to form lid. Damp edges of pastry with water and press well together. Use blunt knife to knock the edges together and flute. Bake for 40-50 minutes. Cover with foil if the pastry starts to over-brown; it is necessary to ensure that the pastry underneath fruit is cooked. Serve warm or cold with the fruit juice.