[Sca-cooks] Re: pie crusts

[johnna holloway]

What would happen if you went with smaller (pullet size)
eggs and added some ice water to make a dough? the lack of
any fat is what probably makes it taste "barely edible"?
The original German indicates this is a "tortenteig"
and not a "pasteten", so perhaps it's not supposed to taste
like a pastry crust?
Johnnae llyn Lewis
Johnna Holloway

Michael Newton wrote:
SNIPPED
> >
> One pie crust I've made this summer, is
> the pie crust  recipe  70 in Sabina Welserin's cookbook:
>  That is made like so: take two eggs and
> beat them. Afterwards stir flour therein until it becomes a thick dough.
> Pour it on the table and work it well, until it is ready. After that take
> somewhat more than half the dough and roll is into a flat cake as wide as
> you would have you tart........................
> it wasn't enough for my smallest (8 in.)
> piepans, so I turned into a extra large plum turnover. After cooking, it was
> edible, barely, and tasted more like a bread than a pie crust.
> So, any advice or ideas before I try this one again?
> Beatrix of Tanet
> (the plums were really good, tho')