CookEat Recipe
Paste for One Pie
A small folded butter pastry made with two additions of butter for a covered pie.
Method
Steps
Step 1
Sift half a pound of plain wheat flour onto a clean work surface and make a well. Put one and a half ounces of butter, one gill of cold water and one and a half saltspoons of salt in the centre. Mix the butter, water and salt briskly by hand for three minutes.
Step 2
Gradually incorporate the flour, mixing for five minutes. Put the dough on a plate, cover with a clean cloth and refrigerate for a few minutes.
Step 3
Have the separate three ounces of clean, cold butter ready in one lump. Return the dough to the work surface and flatten lightly. Put this butter in the centre and fold the dough edges over it to enclose it completely.
Step 4
Roll out lengthwise and fold into thirds. Cover and refrigerate for three minutes.
Step 5
Roll out again and fold into thirds once more. Cover and refrigerate for five minutes before using.
Step 6
Keep this raw pastry refrigerated at 40°F or colder until needed. Bake it fully in the pie or other preparation that uses it; do not taste or eat the dough raw.
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