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Dessert

Cream Pie Crust

A dough made from all-purpose flour, graham flour, salt, and cold thin sweet cream, rolled and baked for a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Cream Pie Crust

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.

Make the dough

  1. Combine all-purpose flour, graham flour, and salt in a bowl.

  2. Gradually add cold thin sweet cream until a stiff dough forms.

Shape and bake

  1. Roll out the dough thinly.

  2. Place the rolled dough in a pie dish.

  3. Fill the crust.

  4. Bake in a preheated oven at 400°F (200°C) until golden.

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 + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the main structure as gluten forms when the dough is mixed with liquid.
Graham flour
Adds a coarser, slightly nutty texture and flavor to the crust.
Cold thin sweet cream
Moistens the flour so it binds into dough, and its fat keeps the crust tender.

The step that matters

Gradually add the cold cream. Adding cream a little at a time lets you stop once the dough is stiff. Too much liquid or overworking the dough develops gluten, which makes the crust tough rather than tender.

“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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