Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Plain Pie-crust
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 400°F (200°C).
Make the dough
In a bowl, rub the shortening into the flour until well combined.
Add the baking powder and salt, then mix in the cold water until a stiff dough forms.
Handle the dough lightly and roll it out for two pies.
Use leftovers and serve
Use any leftover dough by rolling it thin, cutting it into small squares, and baking them.
Before serving, top each square with a spoonful of raspberry jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the main structure of the dough when combined with liquid.
- Shortening
- Coats flour particles to keep the crust tender and flaky.
- Butter and lard
- Provide fat that creates flaky layers and rich flavour in the crust.
- Baking powder
- Releases gas during baking to lighten the crust.
- Cold water
- Binds the flour and fat into a dough without melting the fat.
The step that matters
Handle the dough lightly and roll it out. Overworking cold dough develops gluten, making the crust tough instead of tender. Keeping the fat in distinct pieces and the dough cool helps produce flaky layers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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