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Bread

Plain Crust for Meat Pies

A simple crust made from flour, suet, salt, and cold water, suitable for meat pies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Plain Crust for Meat Pies

Ingredients

Directions

Make the dough

  1. In a large bowl, combine the flour, suet, and salt.

  2. Mix lightly and add enough cold water to form a dough.

Roll and fold

  1. Roll out the dough thinly.

  2. Fold the dough.

  3. Roll it out again.

  4. The crust is now ready for use.

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

What each ingredient does

All-purpose flour
Provides the gluten network that gives the crust its structure.
Fresh suet
Adds fat that keeps the crust short and tender as it bakes.

The step that matters

Mix lightly. Overworking the dough develops too much gluten, making the crust tough. Stopping once the dough just holds together keeps it 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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