A raised or standing pie was a type of pie common in England during the Middle Ages. It was made by forming a hot water crust pastry from a mixture of boiling water, flour, and sometimes lard, which was laid over a tall, wooden mould where it cooled and hardened. Removed from the mould, the pastry was baked before cooked meat was added, along with a stock that would cool to a jelly. A top was formed from the remaining dough, and the whole piece decorated with shaped pieces of dough. The pastry, known as a "coffyn" or "coffer", became very hard during baking and was not eaten except by the poor and dogs.