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 ↓
Dough for Pie and Pudding Crust
Ingredients
Directions
In a bowl, combine the flour and butter until crumbly.
Thoroughly crush the boiled rice and mix it into the flour and butter mixture.
Knead the dough until smooth and use it for pie or pudding crust.
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.
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + ricetop 16% of all pairsSmell alikemoderateCooked together9,645 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Flour + ricetop 16% of all pairsSmell alikemoderateCooked together6,611 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
- All-purpose flour
- Forms the structure of the dough once it is mixed and kneaded.
- Butter
- Adds fat that makes the crust tender and helps it hold together when crumbly.
- Well boiled rice
- Adds moisture and body to the dough, changing its texture as it is crushed in.
The step that matters
Kneading the dough until smooth. Kneading develops gluten in the flour, giving the dough enough structure to roll out. Over-kneading can make the crust tough, so stop once it is smooth.
“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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