Flaky Crust for Fruit Pies and Open Tarts

Name: Flaky Crust for Fruit Pies and Open Tarts
Ingredients: three-quarters of a pound of flour; half a pound of butter; a quarter of a saltspoonful of salt; about one gill of water

From The official handbook for the National Training School for Cookery, 1891

Bake in a quick oven at 240°C.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 112. The excerpt below is the record exactly as published.

FLAKY CRUST FOR FRUIT PIES AND OPEN TARTS. Average cost of "Flaky Crust" (to cover a quart pie or tart). INGREDIENTS. d. f lb. of flour 2 I lb. of butter 8 Time required {for ?naking the pastry), about a quarter of an hour. Now we will show you how to make Flaky Crust for pies or tarts. 1. We put three-quarters of a pound of flour and a quarter of a saltspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.