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Dessert

Raised Pies

A pastry shell filled with a chosen stuffing, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Raised Pies

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Combine flour and salt in a bowl.

  2. Make a hollow in the center and add egg yolks.

  3. Melt butter with water over heat in a saucepan.

  4. Gradually mix the melted butter and water into the flour until a smooth dough forms.

  5. Shape the dough into a ball.

  6. Refrigerate the dough until cold.

Assemble the pie

  1. Roll out the dough on a floured surface to ½ inch thick for lining the mould.

  2. Grease the mould with butter.

  3. Press the dough into the mould, leaving ½ inch overhanging the rim.

  4. Fill the mould with stuffing.

  5. Cover the stuffing with a layer of farce.

  6. Place a pastry cover on top.

  7. Pinch the edges to seal.

  8. Make a small hole in the center of the top.

Bake and serve

  1. Bake in a preheated oven at 350°F (175°C) for about 1 hour, covering with buttered paper if it browns too quickly.

  2. Remove from the oven.

  3. Let cool for 30 minutes before serving.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

All-purpose flour
Forms the structure of the dough once combined with liquid and fat.
Egg yolks
Add richness and fat to the dough, giving it a tender texture.
Butter
Adds fat that makes the dough tender and flaky, and helps grease the mould.
Water
Hydrates the flour so the dough can come together and be rolled.

The step that matters

Pressing and sealing the dough. Dough that is rolled too thin or left with gaps can tear or leak during baking. Cold dough is easier to handle and holds its shape better, so chilling it first matters.

“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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