Grease the baking sheets with lard.
Melt the lard in the saucepan with the water.
Sift the flour, salt and icing sugar into the large mixing bowl.
Make a well in the centre and pour in the hot lard mixture.
Use a wooden spoon to mix in and then use your hands to bring to a dough.
Turn the dough out onto a lightly floured work surface and knead for a few minutes until the dough is very smooth.
Form the dough into a ball, wrap in clingfilm and place in the fridge for 30 minutes.
Remove from the fridge and place on a lightly floured work surface.
Roll the dough out to 3mm thick.
Use the saucer or plate as a guide and cut 6 x 12cm rounds and then 6 x 9cm rounds using the pastry cutter. You will need to use up all the scraps of dough, re-kneaded and re-rolled in order to make 6 pies. These make the bases and the lids of the pies.
Place the two sugars in the medium mixing bowl, stir together and set aside.
Place the bases on the prepared baking sheets and make 1cm 'walls' using as many pleats as necessary to keep the walls upright.
Place as many gooseberries as will fit into the pie base and scatter 2 tbsp of the sugar mixture on top.
Dampen the rims of the pastry bases with a little water and place the lids on top.
Crimp to ensure the edges are completely sealed.
Make a hole in the middle of each pie lid.
Place the pies in the fridge for at least 2 hours to toughen the pastry.
Preheat the oven to 200C/400F/gas 6. Brush the chilled pies with the beaten egg, place them in the oven and bake for 10 minutes.
Reduce the oven temperature to 180C/350F/gas 4 and bake for a further 25 minutes.
Remove from the oven and place a palette knife between the pie and the baking sheet to ensure they won't stick when cooling. Leave to cool to room temperature on the baking sheets before transferring to a serving plate.
