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Ale Pie Pastry
Author/Submitted by:
Servings: 2
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1/4
c
ale,
turned flat
6
oz
butter,
(1 1/2 sticks)
1
t
sugar 1
pn
salt 1
pn
saffron 1
egg,
lightly beaten
2 1/4
c
flour -- sifted,
slightly
more if needed
rice or dried beans
Directions:
To make Paste another Way--Take butter and ale, and seeth them
together: then take your flower, and put there into three eggs, sugar,
saffron, and salt.--The Good Huswives Handmaid
Here is an unusual crust with the added attraction of being easy to
roll. It's more the consistency of a crisp bread crust than the flaky
pie pastry we're accustomed to today, and would be perfect for a meat
or fish pie.
1. In a saucepan, heat ale with butter, sugar, salt, and saffron
until butter melts. Stir to blend. 2. Pour liquid into a large bowl
and cool to room temperature. 3. Add egg and stir. 4. Stir in
enough sifted flour to make a moist, but not sticky, dough. A finger
pressed deeply into the dough should come out clean. Shape 2 balls of
equal size. 5. Wrap each dough ball in waxed paper and refrigerate
at least 1 hour. 6. Remove dough from refrigerator, and let stand for
20-30 minutes; then roll each mass of dough between 2 pieces of waxed
paper. 7. Peel off top paper. Set pie tin upside down on pastry. Slip
your hand under waxed paper and flip over both pastry and tin. Press
pastry into tin. Peel off waxed paper. (If waxed paper doesn't peel off
easily, place covered rolled dough in refrigerator for 15 minutes.)
8. Prick bottom and flute edges. 9. Mold aluminum foil to shape of pie
shell, pressing it firmly to the sides, and gently covering the fluted
rim. 10. Before baking, fill shell with rice or dried beans. 11. Bake
at 425F for 10 minutes. Reduce temperature to 350F and bake for an
additional 5 minutes. Remove beans and foil. Let cool.
NOTE: This crust requires 15 minutes' prebaking under all
circumstances. Because it has a tendency to shrink, it does not work
successfully as a top crust. The dough, cooked or uncooked, may be
refrigerated for 2-3 days or frozen for 2 months.
Yield: two 9-inch pie shells
from To The Queen's Taste by Lorna J. Sass "Miscellaneous" posted by
Tiffany Hall-Graham
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