[Sca-cooks] Best bulk pie crust recipe?
ladyadele at paradise.net.nz
Thu Jan 22 10:43:59 PST 2009
jimandandi at cox.net wrote:
> I am embarrassed to admit I have never made pie crusts from scratch for a feast.
That's ten lashes with a gluten-free noodle for you!
> I would prefer not to use vegetable shortening (yuck), but butter would be too expensive and lard means even fewer vegetarian dishes. Oil pastry doesn't have enough stability for a coffin-style pie.
> What is your favorite bulk pastry recipe? Have you made hard pastry cases for feasts? How were they received?
I usually make hot water pastry. It's not quite as tender as cold-water
pastry, but if you really want free-standing crusts, you need the
stiffest, least-short version. Keep in mind that a coffin isn't really
meant to be eaten.
Hot Water Crust
150g butter, shortening, lard, or other hard fat, or a combination of
butter and one other.
pinch of salt
Put the flour in bowl with the salt. In a small pot, heat the water and
fat 'til it just boils and all the fat is melted. Pour the hot liquid
into the flour and mix together. Knead a little 'til you have a smooth
For a richer crust, use the following amounts
For a stiff version that will make standing crusts
300 ml water
The first two versions are quite edible, although not as tender as
cold-water pastry. The final version is a bit marginal for
palatability, but is very sturdy. I don't do hard cases very often--
it's a bit tricky, and I'm not very good at it, so for the sake of
expediency, I usually use pie pans.
Antonia di Benedetto Calvo
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
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