Short and Crisp Crust for Tarts and Pyes

Ingredients

• half a peck of fine flower
• a pound and half of Butter
• three quarts of cold water

Method

1. 1

   Put your Butter with at least three quarts of cold water into a little kettle to melt, and boil gently.

2. 2

   As soon as it is melted, scum off the Butter with a ladle, pouring it by ladlefuls into some of the flour while kneading it.

3. 3

   Work it very well into Paste.

4. 4

   When all your butter is kneaded, add enough of the water that the Butter was melted in to make the rest of the flour into Paste of due consistence.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 127. The excerpt below is the record exactly as published.

SHORT AND CRISP CRUST FOR TARTS AND PYES To half a peck of fine flower, take a pound and half of Butter, in this manner. Put your Butter with at least three quarts of cold water

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