Suet Crust
Ingredients
Directions
Make the dough
Chop the suet finely with a little of the flour.
Mix the suet with the other dry ingredients.
Add water to form a moderate dough.
Finish
Roll out and use immediately.
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 structure that holds the dough together once water is added.
- Suet
- Adds fat that keeps the crust tender and rich by coating the flour particles.
- Baking powder
- Releases gas that gives the crust a light, slightly risen texture.
- Cold water
- Hydrates the flour so the proteins form a cohesive, workable dough.
The step that matters
Add water to form a moderate dough. Too much water develops gluten and makes the crust tough, while too little leaves it crumbly and hard to roll. Adding the liquid gradually and stopping once the dough just holds together keeps the crust 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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