[Sca-cooks] pastry recipe

[Sharon Palmer]

Also, this seems like a pretty rich crust to me, with both fat and eggs in it.
I think it might be a *thicker* crust than you would use for a tart. 
Raised pies can be fairly large.

Ranvaig

>61 To make a pastry dough for all shaped
>pies  ( from www.daviddfriedman.com)
>
>Take flour, the best that you can get, about two handfuls, depending on
>how large or small you would have the pie. Put it on the table and 
>with a knife
>stir in two eggs and a little salt. Put water in a small pan and a 
>piece of fat
>the size of two good eggs, let it all dissolve together and boil. Afterwards
>pour it on the flour on the table and make a strong dough and work it well,
>however you feel is right. If it is summer, one must take meat broth 
>instead of
>water and in the place of the fat the skimmings from the broth. When the dough
>is kneaded, then make of it a round ball and draw it out well on the 
>sides with
>the fingers or with a rolling pin, so that in the middle a raised 
>area remains,
>then let it chill in the cold. Afterwards shape the dough as I have 
>pointed out
>to you. Also reserve dough for the cover and roll it out into a cover and take
>water and spread it over the top of the cover and the top of the formed pastry
>shell and join it together well with the fingers. Leave a small hole. And see
>that it is pressed together well, so that it does not come open. Blow in the
>small hole which you have left, then the cover will lift itself up. 
>Then quickly
>press the hole closed. Afterwards put it in the oven. Sprinkle flour 
>in the dish
>beforehand. Take care that the oven is properly heated, then it will 
>be a pretty
>pastry. The dough for all shaped pastries is made in this manner.