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To make Paste another Way-Take butter and ale, and seeth them together: then take your flower, and put there into three egs, sugar, saffron, and salt.-The Good Huswives Handmaid Here is an unusual crust with the added attraction of being easy to roll.
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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 possibly fish pie.
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1.
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In a saucepan, heat ale with butter, sugar, salt, and saffron till butter melts.
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Stir to blend.
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2.
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Pour liquid into a large bowl and cold to room temperature.
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3.
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Add in egg and stir.
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4.
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Stir in sufficient sifted flour to make a moist, but not sticky, dough.
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A finger pressed deeply into the dough should come out clean.
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Shape 2 balls of equal size.
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5.
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Wrap each dough ball in waxed paper and chill at least 1 hour.
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6.
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Remove dough from refrigerator, and let stand for 20-30 min; then roll each mass of dough between 2 pcs of waxed paper.
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7.
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Peel off top paper.
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Set pie tin upside down on pastry.
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Slip your hand under waxed paper and flip over both pastry and tin.
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Press pastry into tin.
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Peel off waxed paper.
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(If waxed paper doesn't peel off easily, place covered rolled dough in refrigerator for 15 min.)
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8.
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Prick bottom and flute edges.
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9.
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Mold aluminum foil to shape of pie shell, pressing it firmly to the sides, and gently covering the fluted rim.
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10.
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Before baking, fill shell with rice or possibly dry beans.
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11.
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Bake at425F for 10 min.
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Reduce temperature to 350F and bake for an additional 5 min.
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Remove beans and foil.
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Let cold.
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NOTE: This crust requires 15 min' prebaking under all circumstances.
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Because it has a tendency to shrink, it does not work successfully as a top crust.
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The dough, cooked or possibly uncooked, may be refrigerated for 2-3 days or possibly frzn for 2 months.
