[Sca-cooks] Pillsbury pie crusts

[Glenn A. Crawford]

Hi,

Just a lurker peek out again, when I read this recipe it sounds like a
recipe for today's pâte à choux (puff shell pastry). As I read the
instructions, it is similar to the procedure except the egg is added last
not first.

6 tablespoons (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water.
On a piece of wax or parchment paper, sift together the flour, salt and
sugar. Bring the water and butter to a rolling boil, remove from heat and
dump the flour mixture in all at once. Stir with a wooden spoon or paddle to
incorporate.

Return the saucepot to high heat and cook, stirring, for about one minute.
The mixture will form a ball and coat the pan with a thin film.

Transfer the mixture to a mixing bowl or standing mixer equipped with the
paddle attachment. Mix the dough for a minute or so, on low speed, to
release some of the heat. Add the eggs, one at a time, completely
incorporating each one before adding the next. Beat until the dough gets
thick and ribbony.

Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a
heavy cookie sheet with parchment paper and anchor it to the tray with a
little dab of the dough at each corner. Pipe about forty to forty five 1
1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment
paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to
350 degrees and bake for another 10 minutes or until they are golden brown
and there are no droplets of moisture in the crevices. Turn off oven and
leave the choux to dry for another 10 minutes. Use when cool, or freeze,
wrapped in a plastic bag, for 2-3 months.

> 
> "To make Paste, and to raise Coffins. Take fine flower, and lay it on a 
> boord, and take a certaine of yolkes of Egges as your quantitie of 
> flower is, then take a certaine of Butter and water, and boil them 
> together, but ye must take heed ye put not too many yolks of Egges, *** 
> for if you doe, it will make it drie and not pleasant in eating ***: 
> and yee must take heed ye put not in too much Butter for if you doe, it 
> will make it so fine and short that you cannot raise. And this paste is 
> good to raise all manner of Coffins: Likewise if ye bake Venison, bake 
> it in the paste above named. "



Thanks again for reading my 2 cents worth,

Glenn A. Crawford