Name: Pie Crust for Four Ten-inch Pies
Ingredients: 1 quart flour; 1½ cups butter (or half butter and half lard, or ¾ cup butter and ¼ cup lard); water (as needed); additional flour for dusting

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 ↓

Pie Crust for Four Ten-inch Pies

Ingredients

1 quart flour
1½ cups butter (or half butter and half lard, or ¾ cup butter and ¼ cup lard)
water (as needed)
additional flour for dusting

Directions

Make the dough

In a large bowl, combine the flour with the butter or lard until well mixed.
Add a small amount of water to moisten the mixture.
Shape the dough into a sheet about 1 inch thick and 10 to 12 inches wide.
Spread ½ cup of butter or the butter and lard mixture over the dough.
Dust the surface with flour, then roll the dough into a log about 4 inches in diameter.

Portion and shape

Cut the log into 8 pieces (4 tops and 4 bottoms).
Turn each piece on its side and roll out to fit the pie plate.

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.

Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

Flour: Forms the structure of the dough once combined with fat and water.
Butter: Coats the flour and creates flaky layers as the crust bakes.
Lard: Adds tenderness and flakiness to the crust as an alternative or partial fat.
Water: Moistens the mixture so the flour binds into a workable dough.

The step that matters

Add the water gradually. Too much water develops gluten and makes the crust tough, while too little leaves the dough crumbly and hard to roll. Adding small amounts and stopping once the dough holds together gives a tender, workable 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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Pie Crust for Four Ten-inch Pies