Pie Crust. (Mrs. Pettit.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
0.5 lb. of paste
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For hot game or meat pies.
To make it
Instructions (8)
  1. Take 1/2 lb. of the butter, and mix with the whole of the flour.
  2. Work up in the hand till it becomes like bread-crumbs.
  3. Mix it into a stiff paste with a little cold water.
  4. Roll out thin, and spread over it the rest of the butter.
  5. Roll out 3 times, fold in 4 each time.
  6. Let it lie an hour or more.
  7. Roll out again 3 times, and fold in 4 as before.
  8. Do not make the pie for 2 or 3 hours more, as the paste must rest a second time.
Original Text
Pie Crust. (Mrs. Pettit.) For hot game or meat pies. ½ lb. flour, ½ lb. fresh butter. To make it; take ½ lb. of the butter, and mix with the whole of the flour; work up in the hand till it becomes like bread-crumbs, then mix it into a stiff paste with a little cold water, and roll out thin, and spread over it the rest of the butter. Roll out 3 times, fold in 4 each time, then let it lie an hour or more, after which roll out again 3 times, and fold in 4 as before. Do not make the pie for 2 or 3 hours more, as the paste must rest a second time. A pie takes ½ lb. of paste. Lay uncooked trimmings will make patties next day if kept in a cool place, covered by a damp cloth. Mrs. Pettit’s Vol au vent pastry requires equal weight of flour and butter (½ lb. of each).
Notes
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