Showstopper challenge: one large, beautifully decorated free-form pie, sweet or savory, shaped and baked without tins. Time allowed: 3 hours 30 minutes. Gary made a 16 inch fish-shaped short crust pie filled with salmon, smoked haddock and prawns in a lemon and dill sauce, with pastry scales cut from an extra layer of short crust. Gary: "I'm excited about this one. I love a pie." Gary: "I'm going to do a short crust fish pie. It's going to be about 16 inches big. Obviously with fish, you've got to watch the moisture." Gary: "I've gone for short crust because of the definition of the scales. The only challenge I've got is resting time in the fridge." Gary: "While all that's chilling, the first job I'm doing is the lemon and dill sauce." Gary: "I'm going to use these to cut the scales for the fish which will go on the top. Does it look like a fish?" Gary: "I've double egg washed it today. I have tripled it." Gary: "No leakage. I just hope that's done enough." Gary (presenting): "It's a fish pie. It's short crust. Inside, you've got salmon, smoked haddock and a dill and lemon sauce." Gary (after the episode): "I never thought I'd get this far, to be honest with you. Next week it's going to be a different level."