Crust for Raised Pies
Ingredients
Directions
Make the dough
Place the flour on a clean surface.
In a saucepan, heat the warm water and lard until boiling.
Make a well in the center of the flour.
Gradually pour in the boiling mixture.
Mix gently with a spoon.
Knead the mixture with your hands into a stiff paste.
Shape the paste into pieces about the thickness of a quart pot.
Cut into six pieces.
Reserve enough pieces for covers.
Fill and shape the pies
Shape each piece into a round or oval form.
Fill each piece with meat or pork.
Roll out the cover with a rolling pin.
Wet the edges of the cover.
Place the cover on each pie.
Press the edges together with your fingers.
Trim the edges with a knife or scissors.
Bake
Bake for 1.5 hours.
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 structure of the crust once hydrated and kneaded into a paste.
- Lard
- Adds fat that tenderises the crust and gives it a short, crumbly bite.
- Warm water
- Hydrates the flour and, boiled with the lard, lets the dough be shaped while hot.
The step that matters
Gradually pour in the boiling mixture. The boiling liquid swells the flour's starch and melts the lard, making the dough pliable. Pouring it gradually lets the flour absorb it evenly and prevents lumps and dry patches.
“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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