[Sca-cooks] Re: pie crusts

[Philip & Susan Troy]

johnna holloway wrote:
> 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

Another possibility might be that a softer wheat flour is intended,
which would give you less gluten and a more tender crust. something like
a barley bannock.

Adamantius

>
> 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')
>>
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--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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