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Plain Pie Crust

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and wheat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Plain Pie Crust

Ingredients

Directions

  1. Chop flour and lard together with a round chopping knife until well combined.

  2. Add salt and mix in a flat pan.

  3. Pour cold water over the mixture and shake well.

  4. Finish mixing with a fork until combined.

  5. Press the dough into a roll about 4 inches in diameter without kneading.

  6. Slice off 1-inch pieces for crusts.

  7. Knead the bottom crust or use trimmings from the edges of pies; do not knead the top crust for flakiness.

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 + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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