Pie Crust. — Put one pound of well-dried and sifted flour in
an enamelled iron basin, make a hollow in the centre, and work
into it eleven ounces of butter or firm clarified suet, cut into
pieces, adding a teaspoonful of salt. When mixed, stir in the
yolks of two eggs, and sprinkle over it by degrees as much iced
water as required✪ Pie Crust to form a thoroughly smooth dough. Dredge
some flour over the slab, and roll the paste out half an inch thick.
Fold it in three, roll it out again, and again fold it. Set it aside
to rest, covered with a cloth, in a cold place. Repeat this until
the paste has had seven or eight turns. Then fold it up, cover
with a cloth, and let it rest for a quarter of an hour. Finally,
roll it out half an inch thick and cut the cover for the meat pie.
[Wyrern.] See for Pies, Chapter VII. To cover the pie, set the
empty dish upside down on the paste, and cut the cover an inch
and a half larger than the dish. Use the rest of the paste for the
Jieuron, and for a strip to cover the rim of the dish. Let this
strip fit quite easily, and project a little over the rim. Press the
strip to make it stick to the dish. This must be done before the
pie is filled.
Flaky Crust for a Cold Pie.— (For this recipe I am in-
debted to the author of A Younger Son’s Cookery Book, by A
Younger Son's Daughter, published by Messrs. Bentley, 1896.) —
For a moderate-sized pie-dish take about half a poimd of flour,
and make up with water in the ordinary way, but without mixing
in any fat or butter whatever. Now take, for the above quan-
tity, from five to six ounces of butter✪ Flaky Crust for a Cold Pie (not lard), and cut it into
even slices about the size and thickness of a penny. On a
sufficient space on the board in front of you sift enough flour to
cover it very thickly (to the depth say of one-eighth of an inch).
On this lay some of the flakes of butter (not too close together),
and sift more flour over them, so as to bury them quite. Thus
protected, roll them out very gently till about the thickness of
stout brown paper, then take up each on a knife, lay it aside on
ON PASTRY MAKING
457
a plate, and so on till all are done. Now clear away the superfluous
dour, form the paste into an oblong piece as before, roll it out to
about a quarter of an inch in thickness, and arrange over one half
of it as many of the butter flakes as there is room for. Double
the other half of the paste over these, press the edges together,
roll out again, and repeat till all the butter is thus- used up.
For Raised Pie Crust see page 236.
Page 315 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pie Crust. — Put one pound of well-dried and sifted flour in an enamelled iron basin, make a hollow in the centre, and work into it eleven ounces of butter or firm clarified suet, cut into pieces, adding a teaspoonful of salt. When mixed, stir in the yolks of two eggs, and sprinkle over it by degrees as much iced water as required to form a thoroughly smooth dough. Dredge some flour over the slab, and roll the paste out half an inch thick. Fold it in three, roll it out again, and again fold it. Set it aside to rest, covered with a cloth, in a cold place. Repeat this until the paste has had seven or eight turns. Then fold it up, cover with a cloth, and let it rest for a quarter of an hour. Finally, roll it out half an inch thick and cut the cover for the meat pie. [Wyrern.] See for Pies, Chapter VII. To cover the pie, set the empty dish upside down on the paste, and cut the cover an inch and a half larger than the dish. Use the rest of the paste for the Jieuron, and for a strip to cover the rim of the dish. Let this strip fit quite easily, and project a little over the rim. Press the strip to make it stick to the dish. This must be done before the pie is filled.
Flaky Crust for a Cold Pie.— (For this recipe I am indebted to the author of A Younger Son’s Cookery Book, by A Younger Son's Daughter, published by Messrs. Bentley, 1896.) — For a moderate-sized pie-dish take about half a pound of flour, and make up with water in the ordinary way, but without mixing in any fat or butter whatever. Now take, for the above quantity, from five to six ounces of butter (not lard), and cut it into even slices about the size and thickness of a penny. On a sufficient space on the board in front of you sift enough flour to cover it very thickly (to the depth say of one-eighth of an inch). On this lay some of the flakes of butter (not too close together), and sift more flour over them, so as to bury them quite. Thus protected, roll them out very gently till about the thickness of stout brown paper, then take up each on a knife, lay it aside on
a plate, and so on till all are done. Now clear away the superfluous dour, form the paste into an oblong piece as before, roll it out to about a quarter of an inch in thickness, and arrange over one half of it as many of the butter flakes as there is room for. Double the other half of the paste over these, press the edges together, roll out again, and repeat till all the butter is thus used up.
For Raised Pie Crust see page 236.
Records on this page
Pie CrustFlaky Crust for a Cold Pie