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Raised Pie

A pie with a raised crust made from lard or butter, flour, and meat, baked at 400°F for 2‑5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour 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 ↓

Raised Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the paste

  1. Dissolve lard or butter in boiling water.

  2. Mix in flour to form a paste.

Shape and fill

  1. Shape the paste into a cone or high round form.

  2. Hollow the inside by pressing down the center with your knuckles.

  3. Fill the hollow with your choice of meat, poultry, or game.

  4. Roll out a cover from the remaining paste.

  5. Egg the edges of the pie and press them securely together.

  6. Make a hole in the center and decorate with a roll of paste and leaves if desired.

Glaze and bake

  1. Glaze the pie with beaten egg.

  2. Bake in a well-heated oven at 400°F (200°C) for 2-3 hours if small, or 4-5 hours if large.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Butter and flour 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

Lard or butter
Adds fat that shortens the paste, giving it a tender, flaky texture.
Flour
Forms the paste's structure, setting firmly as it bakes to hold the pie's shape.
Meat, poultry, or game
Forms the filling, which cooks through inside the sealed crust during baking.
Egg
Glazes the crust for browning and helps seal the edges together.

The step that matters

Hollowing and sealing the pie. Walls of uneven thickness bake unevenly, and poorly sealed edges let juices escape and the filling dry out or leak during the long bake.

“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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