Paste for Raised Pies
Ingredients
Directions
Make the dough
In a bowl, combine flour and lard or dripping.
Gradually add boiling water to form a stiff dough.
Knead the dough well on a floured surface.
Shape the pie
Roll out the dough to a thickness suitable for your pie size.
Line a pie mold with the dough or cut pieces for the sides and bottom.
Use egg white to cement the pieces together.
Cut a lid from the dough and attach it with egg white after filling the pie.
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
- Provides the starch and gluten network that gives the dough its structure.
- Lard or dripping
- Fat that shortens gluten strands, giving the crust a tender, flaky texture.
- Boiling water
- Partly gelatinizes the starch, making a stiff, pliable dough that holds its shape.
The step that matters
Adding the boiling water. Boiling water must be added gradually so the starch swells evenly and the dough becomes stiff but workable. Too much water makes the crust tough and hard to shape into a freestanding mold.
“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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