Pie Crust
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Sift the flour, baking powder, and salt together in a large bowl.
Add the bacon fat and mix until crumbly.
Gradually add cold water until a stiff dough forms, without kneading.
Shape and bake
Roll the dough out to a thin, even sheet using a rolling pin.
Line the inside of a pie pan with the rolled dough, reserving some for the top crust.
Cut a hole in the center of the top crust.
Bake in a preheated oven at 400°F (200°C) for one hour.
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
- All-purpose flour
- Forms the main structure of the crust once mixed with water.
- Bacon fat
- Coats the flour particles, keeping the crust tender and short rather than tough.
- Baking powder
- Releases gas during baking, giving the crust a light, slightly lifted texture.
The step that matters
Adding the cold water without kneading. Water and flour form gluten when worked, and overworking makes the crust tough. Adding cold water gradually and handling the dough minimally keeps it tender, and cold fat stays in small pieces for a flakier result.
“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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