Excellent Bread Crust for Hot Pies or Tarts
Ingredients
Directions
Roll out the dough into a square.
Make the butter into a ball and place it in the center of the dough.
Fold the corners of the dough over the butter and roll it out lightly two or three times, always folding the ends into the center.
Use the dough immediately.
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
- White dough
- Forms the base layers that hold the butter and bake into the crust.
- Butter
- Creates flaky layers as it stays separate in the dough and melts during baking.
The step that matters
Fold the dough around the butter and roll lightly. Rolling too hard can push the butter into the dough or tear it, which blocks the layers. Light rolls and folds keep the butter in distinct pieces, so the crust bakes flaky.
“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.
More pie crust recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.