Cottolene Pie Crust Mix
Ingredients
Directions
Make the dough
In a bowl, combine salt and pastry flour.
Chop in chilled Cottolene with a knife until well mixed.
Gradually mix in cold water, chopping the mixture to avoid wet streaks.
Roll out
Flour your work surface and rolling pin, then roll out the dough as usual.
If the dough is soft, chill it in a pan on ice before rolling.
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
- Pastry flour
- Provides the structure that holds the dough together once moistened.
- Cottolene
- Coats flour particles so the crust stays tender and flaky rather than tough.
- Cold water
- Moistens the flour so the dough binds, while staying cold to keep the fat in pieces.
The step that matters
Gradually mixing in cold water. Adding water slowly and chopping rather than kneading keeps the fat in distinct pieces and avoids overworking gluten. Overmixing or wet streaks make the crust tough and uneven.
“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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