SC - SC: Viking's Pies & Feast Themes

[Sue Wensel]

> Now that I have some idea of what pies I can make in persona, does anyone
> have a recipe for a pie crust that is period?  All the ones I got handed
down
> are deffinetly modern, and the libraries around here seem not to have much
of
> anything from before the 1800's unless it is a broad history text.
> 

Simple redaction from Markham (my favorite source -- he's so easy!!) --
Warning -- I tend to work in quantity:

5 lbs of white flour
1 teaspoon of salt
1 lb of butter 
Water

Mix the flour and salt together.  Cut in the butter (this is a recipe for meat
 coffins -- use more butter for fruit); this much butter won't create the
little dough balls.  

Slowly mix in room temperature water.  I work by touch so I don't have any
idea how much I add; the amount changes with the ambient humidity. The dough
is done when it sticks together, but is not clammy.  It has a nice play-doughy
texture.

I prefer to use a pastry knife to cut in the butter and mix the early
additions of water.  Then I take off my rings and get my hands messy.  :-)

This recipe will make probably 10 pie shells, depending on how thin you want
them.  For meat pies, a 1/4 inch thick is good.


Derdriu 
swensel at brandegee.lm.com
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