Dan Lepard's recipe for olive and wine pie crust

This makes for an effortless leftovers pie on Boxing Day, with a dough that can be made in the morning and left to rise slowly in the fridge while you head back to bed to sleep off the hangover, or mixed a few hours before you need it and left to rise at room temperature. Bread dough pie crusts such as this one don't require kneading because the final rolling smooths the surface neatly and the yeast helps to soften the texture and lighten the crumb. This makes it better than puff pastry for a quick, comforting pie. To fill the pie dish: plan something along the lines of chopped cooked turkey, ham or roast vegetables, a thick cream or tomato sauce rich with mushrooms, onions, garlic, vermouth, leftover sprouts or green cabbage, and lots of black pepper. These quantities will give you enough dough to cover a large pie, to serve six to eight. 75ml red wine or port 125ml warm water 180g pitted black or green olives, halved ½ tsp fast-action yeast Fresh or dried thyme, oregano or rosemary 25ml olive or sunflower oil, plus extra to finish 250g strong white or '00' flour 100g spelt, wholemeal or more white flour ½ tsp salt Flour, salt flakes and black pepper, to finish Put the wine, water, olives and yeast in a bowl and stir well. Add in a few teaspoons of chopped herbs and the oil, then add the flour and salt. Stir everything together well, cover the bowl and leave to rise for two to three hours at room temperature or for six to eight hours in the fridge. Have the oven heated to 200C (180C fan-assisted)/390F/gas mark 6, get your chosen filling hot and cooked, then spoon it into the pie dish. Lightly dust a worktop, scoop the dough out on to it, dust with more flour and roll to about 1cm thick. Lay this over the filling, using a pie bird if you have one, or just leaving gaps so the steam can escape. Drizzle with a little oil and bake for about 30 minutes, until the crust is brown and crisp. Serve with salt flakes, freshly ground black pepper, more chopped herbs and oil sprinkled over the top. • Dan Lepard's new book, Short & Sweet, is published by Fourth Estate at £25. To order a copy for £15, including UK mainland p&p, go to theguardian.com/bookshop danlepard.com/guardian