Suet Crust
Ingredients
Directions
Prepare the dough
Remove skin from the suet and shred it into fine flakes without chopping.
In a bowl, combine the shredded suet and flour, mixing well.
Add salt, baking powder, and enough cold water to form a stiff paste.
Knead lightly, then roll out the dough.
Use the crust
Use the crust for any pie or pudding intended to be eaten hot.
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
- Forms the main structure of the dough when mixed with water.
- Shredded suet
- Adds fat that keeps the crust tender and rich as it cooks.
- Baking powder
- Releases gas that helps the crust rise and lighten.
The step that matters
Add the cold water gradually. Adding too much water makes the dough sticky and tough, while too little leaves it crumbly. Keeping the water cold helps the suet stay in solid flakes, which gives a lighter, flakier crust.
“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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