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Dessert

Excellent Bread Crust for Hot Pies or Tarts

A crust made from white bread dough and butter, folded and rolled for pies or tarts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Excellent Bread Crust for Hot Pies or Tarts

Ingredients

Directions

  1. Roll out 1 pound of good white dough that is ready for the oven.

  2. Make 4 oz of butter into a ball and place it in the center of the dough.

  3. 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.

  4. Use the dough immediately.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

White bread dough
Forms the structure that holds the buttery layers together as the crust bakes.
Butter
Creates separate fat layers that melt and separate the dough, producing a flakier texture.

The step that matters

Folding and light rolling. Folding and rolling lightly keeps the butter in distinct layers. If the butter warms and blends into the dough, the layers are lost and the crust becomes less flaky, so the dough should be used promptly.

“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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