Moulding Pie Paste
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.
Shape the case
Shape the paste into a sugar loaf and place it upright on the table.
Flatten the sides with your palms until smooth and equal in thickness.
Hollow the inside by pressing down with your fingers, ensuring even thickness.
Fill the hollow with your desired filling.
Cover and decorate
Roll out a cover for the pie.
Egg the edges of the cover.
Press the edges together securely.
Make a hole in the center.
Lay a roll of paste around the hole.
Decorate with leaves or other ornaments.
Glaze the pie with beaten egg yolk.
Bake
Bake in a preheated oven at 400°F (200°C) for 2-3 hours if small, or 4-5 hours if large.
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
- Pie paste
- Forms the structural case that holds the filling and keeps its shape while baking.
- Egg yolk
- Gives the glazed surface a golden browning and shine as it bakes.
The step that matters
Press the edges together securely. If the cover edges are not sealed well, steam and juices from the filling can escape or push the seam open during baking, leaving the pie leaky and unevenly structured.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.