[Sca-cooks] Standing crust

[Daniel Myers]

Seemed to work pretty well for me.  The crust was a double-walled 
cylinder, with each wall about a quarter inch thick.  I think it would 
have worked better if I'd filled the crust with dried beans while it 
baked (I'll try that for next time).  Of course I don't intend for the 
crust to be particularly durable.  As long as it lasts through the 
dinner then I'll be happy.

- Doc


On Feb 18, 2004, at 9:04 PM, Nancy Kiel wrote:

> My impression is that a short crust is supposed to be light and flaky, 
> and a standing crust is supposed to be tough and literally 
> "long-standing," so it would be hard to get a short crust to stand by 
> itself.
>
>
>
>> That's about the earliest reference to a short crust that I've come 
>> across.  In the same source is a recipe for meat pies which has a 
>> note at the end stating "and yf you wyll have paest royall, take 
>> butter and yolkes of egges and so tempre the flowre to make the 
>> paeste."
>>
>> Really though, I make no claim that what I made was period - the 
>> whole topic seems to be something that's very hard to thoroughly 
>> document.  I was basically trying to see what I could do with short 
>> crust in the way of making a serving dish.