Suet Crust
Ingredients
Directions
Prepare the dough
Remove the skin from the suet and shred it into fine flakes without chopping.
In a bowl, mix the suet and flour together well.
Add the salt and baking powder.
Gradually mix in enough cold water to form a stiff paste.
Knead lightly, then roll out the dough.
Use
Use the crust for any pie or pudding that will be served hot.
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
- Flour
- Forms the main structure that holds the crust together once cooked.
- Suet
- Adds fat that keeps the crust short and tender as it cooks.
- Baking powder
- Releases gas during cooking so the crust rises and stays light.
- Cold water
- Binds the flour and suet into a stiff, workable dough.
The step that matters
Shredding the suet without chopping. Keeping the suet in fine flakes rather than crumbs leaves pockets of fat through the dough, which help the crust turn out light and flaky instead of dense.
“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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