Mrs Beetons Baking Recipes Revisited
Pate Brisee or French Crust for Raised Pies
To 450g (1lb) of Flour allow:
185ml (6.5floz) Water
170g (6oz) Butter
2 Eggs
½ saltspoon Salt
Spread the sifted flour on to the pastry board.
Make a well in the centre, into which put the butter.
Work it lightly into the flour and when quite fine, add the salt.
Add the eggs (yolks and whites) and water, work to a smooth very firm paste.
Knead the pastry well, it should be rather stiff, so that the sides of the pie may be easily raised and that they do not afterwards tumble or shrink.
Note: This pastry may be very much enriched by making it with equal quantities of flour and butter, but then it is not so easily raised as when made plainer.
PATE BRISEE or FRENCH CRUST, for Raised Pies
1216. INGREDIENTS - To every lb. of flour allow 1/2 saltspoonful of salt, 2 eggs, 1/3 pint of water, 6 oz. of butter.
Mode - Spread the flour, which should be sifted and thoroughly dry, on the paste-board; make a hole in the centre, into which put the butter; work it lightly into the flour, and when quite fine, add the salt; work the whole into a smooth paste with the eggs (yolks and whites) and water, and make it very firm. Knead the paste well, and let it be rather stiff, that the sides of the pie may be easily raised, and that they do not afterwards tumble or shrink.
Average cost, 1s. per lb.
Note - This paste may be very much enriched by making it with equal quantities of flour and butter; but then it is not so easily raised as when made plainer.
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