Pie Crust

Origin: British      Period: Elizabethan

A wheat-based pie-crust is an essential of many European recipes. There are many modern recipes for pie bases and pie tops. However, these all rely on refined modern flour and many use margarine as the oil-based binding agent. In all likelihood Elizabethan flour would have been much coarser that even the coarsest modern flours and butter would have been used as a binding agent. The following recipe represents a compromise between the likely Elizabethan original and that which is palatable to modern tastes.

Ingredients:

175g plain flour
60g coarse whole wheat flour
75g unsalted butter (salted butter will also work, but do not add extra salt)
¼ tsp salt
twist of black pepper
2½ tsp water

Method:

Take the butter from the fridge, cut into small cubes and leave on the side for at least half an hour to warm up. Meanwhile mix the flour together in a large bowl and add in the salt and pepper. When the butter has softened add this to the flour mixture and either cut into the butter with two knives. Alternatively use your fingers to rub the butter into the flour (this gives far better results) and keep rubbing until the texture resembles that of breadcrumbs.

Add the water a little at the time until the mixture binds together but is not too tough. This pastry dough should be good enough to roll immediately and is enough for one 22cm (9") pie. (If, however, the pastry is a little tough to roll out cover with clingfilm and place in the fridge for about half an hour).

In Medieval times a thick pie crust of water and flour was also made, which can be used for recipes that do not specify a specific king of pie-crust. This, however, is much tougher and thicker than a standard pastry crust.

Ingredients:

550g plain white flour
140g coarse whole-wheat flour
300ml water or milk (milk gives a smoother texture)
¼ tsp salt

Preparation

Place the flour and salt in a bowl and mix together. Add the water (or milk) a little at a time and mix into the flour with a fork. Keep on adding the liquid until the flour comes together into a solid but pliable dough (you can add more flour or liquid as needed). Leave to rest in the fridge for about twenty minutes then roll out on a cold, floured worktop or board (remember that you will not be able to roll this as thinly as a standard pie dough). Again this mixture should be enough for a 22cm (9") pie dish.

Read: Recipe Articles and Reviews

More Elizabethan recipes...

More European recipes...

More recipes for breads, cakes and pastries...

More recipes for Pies and Tarts...

More Baking recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary