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 ↓
Crust for Raised Pies
Ingredients
Directions
Make the dough
Combine lard, butter, and water in a saucepan.
Bring the mixture to a boil.
Once boiling, mix in the sifted flour using a spoon, then use your hands to combine.
Shape
Roll out the dough as you would for any pie crust.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Flour
- Forms the structure of the dough once mixed with the hot fat and liquid.
- Lard
- Adds fat that keeps the crust tender and flaky.
- Butter
- Adds fat and flavour, contributing to a tender texture and browning.
- Water
- Provides moisture that helps the flour hydrate and form a workable dough.
The step that matters
Mixing in the flour while the liquid is boiling. Adding flour to boiling fat and water gelatinizes some of the starch quickly, forming a dough that is easier to handle. Stirring in the flour with a spoon first avoids burning your hands on the hot mixture.
“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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