[Sca-cooks] Standing crust

[Nancy Kiel]

I've had good luck using 18th & 19th century receipts (haven't had occasion 
to research a period standing crust).  They called for boiling the fat & 
water together, and a lot of kneading.
Also, I thought a "standing crust" meant more specifically a completely 
closed pie form, not intended to be eaten.  Out of curiousity, what 
receipt/idea are you basing your crust on?



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.




>It's pretty much a standard short crust recipe:
>	3 cups flour
>	1 cup shortening
>	1 tsp. salt
>	enough water to make it hold together
>
>Cut the shortening into the flour, mix in water a bit at a time, roll out.  
>You could use butter instead of shortening, but I think that makes the 
>pastry more delicate and difficult to work with (but it smells better!).  
>Essentially the same ingredients as the floppy version, but different 
>proportions and method.
>
>I rolled out a circle for the base, cutting around a plate to get an even 
>circle.  Then I made a long strip for the sides, and applied the oak 
>leaves.  I had to fold the sides to double the thickness so it'd stand up 
>properly, which if you look carefully you'll see it buckled a bit and 
>puffed up at the top.  This also meant that the sides weren't tall enough 
>to fully support the leaves, so I had to put in toothpicks to keep them 
>from drooping while it cooked.  I'll probably make double the batch next 
>time, make the walls a lot thicker, and fill the whole thing with dried 
>beans while it bakes to help support the walls while it bakes.
>
>- Doc
>
>
>--
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>  Edouard Halidai  (Daniel Myers)
>  http://www.medievalcookery.com/
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>
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