SC - Coffin Pastry

[upsxdls at okway.okstate.edu]

     My regular pastry dough is 3 C. Flour, 1 C. Butter (or lard), pinch of 
     salt, beat one egg with 1 Tbsp vinegar and add cold water to make one full 
     cup.  The dough must be refrigerated at least one hour before trying to 
     roll out.  Mama told me that reducing the butter will cause a tougher dough 
     (that's why grandmother's pie crust was as tough as boot leather, she 
     didn't want to waste the butter - and you better not let her CATCH you 
     feeding the crust to the chickens!  ;)
     
     Looking at what you used, I would suggest 4 cups flour, 2/3 cup butter, and 
     1 1/3 cup water.
     
     I'm somewhat new to the list, but I'll add my appearance to the list:
     I'm six feet tall, short dark-auburn hair, blue-green eyes that twinkle 
     with amusement and glasses, with a body like Drew Carey.  I'm found gazing 
     through the door to the kitchen, drooling over the wonderful aromas and 
     waiting to be of help to the "feast-o-crat."
     
     
     Leanna McLaren of Sparrowhaven
     (Note:  I finally found support for my "name")
     "Who will love a little sparrow"


______________________________ Reply Separator _________________________________
Subject: SC - Coffin Pastry 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    6/11/98 9:12 PM


I tried making a coffin pastry using the recipe from Traveling Dysshes 
but ended up with crumbs - nothing stuck together.
My jinx with pastries continues!  I don't know a lot about working with 
doughs/pastry but it seems that the liquid dry ratio isn't
right.  The recipe calls for 4 c. flour with 1/2 c. butter and 1/4 c. 
water boiled and then added to the flour.  Even though I adjusted the 
liquid, it still didn't work.  Any ideas on what might have happened or 
better recipe?  I couldn't find anything in my limited library that 
seemed similar.
     


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