Suet Crust
Ingredients
Directions
Prepare the crust
Chop the suet finely with a little of the flour.
Mix the suet with the other dry ingredients in a bowl.
Make and use the dough
Add water to form a moderately stiff paste.
Knead lightly, then roll out and use immediately.
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
What each ingredient does
- Flour
- Provides the structure that holds the dough together once it is rolled out.
- Suet
- Adds fat that keeps the crust tender and rich rather than dry.
- Baking powder
- Releases gas during cooking so the crust rises and turns light.
The step that matters
Add water to form a moderately stiff paste. Too much water makes the dough sticky and tough, while too little leaves it crumbly and hard to roll. A moderately stiff paste balances tenderness with workability.
“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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