[Sca-cooks] Flour Recommendation?

[Johnna Holloway]

Ivan's posted recipe from Mrs Marshall is
Raised Pie Paste
Take one pound of fine flour and rub into it a quarter of a pound of
butter, a pinch of salt, one whole egg, then mix it with cold water into
a stiff paste and use. From *Agnes B. Marshall* /Cookery Book/ (London:
1880)
So it's 4 flour to one part butter. That's the tested recipe that he
uses for his raised and molded pies, according to the website.
Don't know what recipe you are using but
the Proper Newe Booke of Cokerye from 1545 writes:

/*Take fyne floure and a cursey of fayre water and a dysche of swete
butter and a lyttel saffron, and the yolckes of two egges and make it
thynne and as tender as ye maye.*/

It doesn't specify 2 to one so maybe you might increase the flour to
butter ratios. King Arthur has a nice
whole wheat pastry flour.

Johnna


Elise Fleming wrote:
> Greetings!  It was pointed out that perhaps the somewhat floppy dough that
> resulted (in my attempt at a hand-raised tart case) could have been the
> type of flour.  I used what was in the cannister - all purpose flour.  I
> want to try the dough again.  It will be twice as much flour by weight as
> butter.  Water is the only liquid.  What type of flour might be better for
> a sturdier dough?  Bread flour?  Pastry flour?  Something else?  
>
> Alys Katharine, going from sugar to flour
>
> Elise Fleming
>