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Family Pie Crust, Short

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and beef are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Family Pie Crust, Short

Oven, in the book's wordsA hot oven

Ingredients

Directions

  1. In a bowl, combine the flour and lard or drippings.

  2. Add the salt and mix thoroughly.

  3. Gradually add cold water until the mixture binds together.

  4. Flour your work surface and rolling pin.

  5. Roll out a portion of the dough to less than ¼ inch thick.

  6. For a lighter crust, dissolve a small nutmeg-sized piece of volatile salts in hot water and mix into the dough.

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 + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and beef barely smell alike, yet cooks put them together in 10,677 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

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