Biscuit Crust is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic very crumbly pie crust of flour, egg yolks and butter that is typically used to top fruit pies. The full recipe is presented here and I hope you enjoy this classic British version of: Biscuit Crust.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Biscuit Crust that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BISCUIT CRUST.—Put half a pound of flour on the paste-board, add to it the yolks of two eggs, and thoroughly mix until the egg is lost sight of : then add a dessert-spoonful of fine sifted sugar, and two ounces of butter, work these well in, and mix a little water or milk sufficient to make a stiff paste. Beat and roll it out until quite smooth, and work it into the thickness of a quarter of an inch, then cover your fruit with it. Flour, 1/2lb; eggs, 2 yolks; sugar, 1 dessertspoonful; butter, 2ozs.; water or milk, sufficient.
Modern Redaction
Ingredients:
225g plain flour
2 egg yolks
1 dessert spoon sugar
60g butter, finely diced
milk or water, to bind
Method:
Sift the flour onto a pastry board then form a well and add the egg yolks. Mix thoroughly until the yolks have completely blended with the flour then add the sugar and the butter. Use your fingers to work these into the dough until the mixture resembles coarse crumbs.
Now add water or milk, a little at a time, until the mixture comes together as a dough. Knead until smooth and elastic then turn onto a floured work surface and roll to about 6mm thick and use to cover fruit pies.
Flour, 1/2lb; eggs, 2 yolks; sugar, 1 dessertspoonful; butter, 2ozs.; water or milk, sufficient.