This pie has a feathery hot water crust with a tough well defined edge and is a veritable little fireball of a growler. Coarse texture but with a reassuring quality and quantity about it and a browny, grey pigment to the meat. The sausage meat is a little salty and tough but softened up by the surfeit of jelly, invading every corner plus my hands and chin. Truly the best way to eat a pork pie in Yorkshire, indeed anywhere