SC - pie crusts--??

[Charles McCathieNevile]

I am under the imnpression that this is the case. In the recipes in _to 
the queen's taste_ (As I recall - it has been about a decade since I read it)
the instruction is to make a coffin. I have been told that the idea of 
making pastry for eating (as opposed to putting food in and eating out 
of) came from the middle east. I tend to make my pastry from flour salt 
and water. Not very exciting, but fulfils all the requirements. A bit of 
oil is not a bad idea, i suspect.

Charles Ragnar


On Tue, 16 Dec 1997, david friedman wrote:
> Does anyone have good information on when medieval pie crusts were pastry
> (i.e. a dough with significant amounts of shortening) and when they were
> basically flour/water (like a pizza crust) or something else? My impression
> is that while you may occasionally get instructions for the crust, most of
> the recipes simply tell you to make a coffin or whatever. We do most of
> ours as pastry, but I have a strong suspicion that many should be
> flour/water--perhaps all that do not specify additional ingredients. The
> earliest explicit pastry shell recipe that comes to mind is, I believe,
> 16th century.
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