Excellent Short Crust for Sweet Pastry

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a slight pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
sufficient milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Crumble down very lightly half a pound of butter into a pound of flour, breaking it quite small.
Mix well with these a slight pinch of salt and two ounces of sifted sugar.
Add sufficient milk to make them up into a very smooth and somewhat firm paste.
Bake this slowly, and keep it pale.

Original Text

EXCELLENT SHORT CRUST FOR SWEET PASTRY.

Crumble down very lightly half a pound of butter into a pound of flour, breaking it quite small. Mix well with these a slight pinch of salt and two ounces of sifted sugar, and add sufficient milk to make them up into a very smooth and somewhat firm paste. Bake this slowly, and keep it pale. It will be found an admirable crust if well made and lightly handled, and will answer for many dishes much better than puff-paste. It will rise in the oven too, and be extremely light. Ten ounces of butter will render it very rich, but we find eight quite sufficient.

Notes

—