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Dessert

Flour Raised with Pat

A simple dough made from flour, butter, salt, and water, used as a pie crust.

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

Flour Raised with Pat

Ingredients

Directions

Make the dough

  1. In a bowl, mix the flour and salt together.

  2. Add the butter and rub it into the flour until well combined.

  3. Gradually add water to form a soft dough.

  4. Knead the dough lightly until smooth.

Shape and use

  1. Roll out the dough to your desired thickness.

  2. Use as a pie crust or for other baking needs.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 water.
Butter
Coats the flour and adds tenderness and richness to the crust.

The step that matters

Rub the butter into the flour. Working the butter in until it is well combined coats the flour particles, which limits gluten formation and helps keep the crust tender.

“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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