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Frencii-paste, for Raised Pies

A simple pastry dough for raised pies made with flour, butter, salt, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Frencii-paste, for Raised Pies

Ingredients

Directions

Prepare the dough

  1. Place the flour on a clean surface and make a well in the center.

  2. Add the salt, cold water, and butter into the well.

  3. Mix the ingredients with your hands to form a firm paste.

Knead

  1. Knead the paste by pressing it with your palms, sprinkling a few drops of water as needed.

  2. Repeat the kneading process three to four times.

  3. Gather the paste, place it in a clean bowl, and knead it with your elbow until ready to 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

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.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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

Flour
Forms the structure of the dough once mixed with water.
Butter
Adds fat that makes the dough tender and short.
Cold water
Hydrates the flour so the paste holds together and becomes workable.

The step that matters

Kneading with a few drops of water. Kneading develops gluten in the flour, which gives the dough elasticity. Adding water only a few drops at a time keeps the paste firm without making it sticky, so it stays easy to shape.

“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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