Superior Short Crust

Ingredients

• 5 ozs. Butter
• 1/2 lb. Vienna Flour
• yolk of 1 Egg
• 1/2 oz. Castor Sugar

Method

1. 1

   Rub the butter lightly into the flour, add castor sugar, make a well in the center, and mix with the yolk of egg, adding as little water as possible.

2. 2

   Roll this pastry only out once.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 40. The excerpt below is the record exactly as published.

]/z lb. Vienna Flour, ]/z lb. best fresh Butter, 1 teaspoonful of Lemon Juice, cold Water (iced if possible) to mix, yolk of 1 Egg. Method. — Wash the butter in cold water and squeeze it dry in a clean cloth to a square shape. Pass the flour through a hair sieve into a basin ; make well in centre of flour and put in the lemon juice and yolk of egg. Now mix it with cold water to a paste the consistency of the butter. Turn it on to a pastry board and knead it well. Then roll out to three times the size of butter in length, place the butter in the centre and fold over in three, pressing the edges firmly together to keep the air in. This must now have seven rolls. Give it one roll, fold over in three, and put away in a cool place on ice for at least a quarter of an hour ; then give it two rolls more, and again put it away on ice, and so on until the seventh roll, keeping PASTRY. the rough edge always on the right-hand side, where the last was folded over. The pastry requires to be Rj-inch thick for patties, and j^-inch for tartlets. Bake in a quick oven, placing it always under the hot plate in oven to rise, and gradually reducing the gas flames every five minutes. IRatsefc pie Crust. Ingredients.— I lb. Flour, X lb- Butter or Lard, X pint boiling Water, a little Salt. Method. — Pass the flour through a sieve, make a well in the centre. Put the lard into a saucepan with the water, and when dissolved pour into the flour ; mix well, and then turn it out on to the board and knead it. Let it cool before shaping it into the form for a pie. IRougI) puff paste. Ingredients.— X lb. Flour, 3 ozs. Butter, 3 ozs. Lard, X teaspoonful of Lemon Juice. Method. — Pass the flour through a sieve, and break up butter and lard in lumps the size of a walnut in the flour ; make a well in the centre and add the lemon juice and sufficient cold water to form a paste. Roll this out and then fold in three, keeping the rough edge to the right-hand side. Repeat this three times, so that the paste is rolled four times altogether. It is then ready for use, and must be baked in a quick oven. PASTRY. 1 19 Short Crust. Ingredients. — ^ lb. Flour, 2 ozs. Butter, 2 ozs. Lard, 1 oz. Castor Sugar, yz teaspoonful Baking Powder. METHOD. — Rub the butter and lard lightly into the flour ; then add the baking powder and castor sugar, and mix into a stiff paste with cold water. Roll this out once and it is ready for use. Suet Crust. Ingredients.- — 1 lb. Flour, 6 ozs. of Suet, 1 teaspoon Baking Powder, cold Water. METHOD. — Shred and chop the suet finely and put it into a basin. Then pass the flour and baking powder through a sieve on to it. Mix all to a stiff smooth paste with a little cold water, and roll out once. For a richer crust use lb. suet, and if for a meat pudding add a pinch of salt. Superior Short Crust. Ingredients. — 5 ozs. Butter, ^ lb. Vienna Flour, yolk of 1 Egg

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