A good crust is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic rich pastry made from a butter and flour mix into which an egg is incorporated that's finished with water and which can be used as a general-purpose pastry for all kinds of pies. The full recipe is presented here and I hope you enjoy this classic British version of: A good crust.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
A cold cruſt.
TO three pounds of flour rub in a pound and a half of butter, break in two eggs, and make is up with cold water.
Modern Redaction
Ingredients:
675kg plain flour
340g butterr
1 eggr
cold water to bind
Method:
Sift the flour into a bowl then dice the butter, add to he flour and rub in with your fingertips until the mixture resembles fine crumbs. Crack in the egg and stir to combine then mix in enough cold water to bring the mixture together as a dough.
Turn out onto a floured work surface and roll out. This is a rich general-purpose pastry that is suitable for al kinds of pies and pastry-lined dishes.
