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📝 Description
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🥘 Ingredients
To every lb. of flour allow 1/2 pint of water, 1-1/2 oz. of butter, 1-1/2 oz. of lard, 1/2 saltspoonful of salt.
👨🍳 Method
Put into a saucepan the water; when it boils, add the butter and lard; and when these are melted, make a hole in the middle of the flour; pour in the water gradually; beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board, to prevent them from sticking. When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes; it will then be more easily worked into shape. This paste does not taste so nicely as the preceding one, but is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Common Crust for Raised Pies, a recipe that hails from an era when pie crusts were more about function than flavor. I found the process of melting the butter and lard in boiling water before incorporating it into the flour to be surprisingly straightforward and effective. It created a dough that was easy to handle and roll out, even for a novice like me. One detail that delighted me was the recommendation to warm the dough by the fire before shaping it. It made the dough pliable and a breeze to work with, a clever trick that I'll keep in my modern baking arsenal. This crust is perfect for the weeknight cook who needs a reliable base for their pies, savory or sweet. It's not the most exciting crust you'll ever taste, but it does its job admirably, providing a sturdy vessel for your fillings.
