French Pie Crust

Name: French Pie Crust
Ingredients: a pound of flour; half a pound of butter; a teaspoonful of salt; two eggs beaten; a small quantity of water

From The profession of cookery, from a French point of view, 1894

This crust can be used for hot or cold pies.

Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 64. The excerpt below is the record exactly as published.

French pie crusty whether for eating hot or cold, is made as follows : — Into a pound of flour, half a pound of butter is lightly rubbed and a teaspoonful of salt ; this is made into a smooth paste with two eggs beaten and a small quantity of water

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