CookEat Recipe
Butter-and-Milk Crust for Cold Meat Pies
An unbaked flour and butter crust brought together with milk and rested before lining a meat-pie mould.
Method
Steps
Step 1
Gather the ingredients: 250 g plain wheat flour, plus a little for dusting; 70 g butter; A generous pinch of salt; About 90–110 ml milk, adjusted as needed.
Step 2
Mix the flour and salt, then work in the butter with your fingertips until distributed through the flour. Add the milk gradually, starting with about 80 ml, until the dough holds together at a rollable consistency. Avoid excessive kneading.
Step 3
Form into a block, wrap in clean food-safe wrapping and refrigerate for about 30 minutes. This replaces the source damp, floured cloth while retaining its rest.
Step 4
Roll on a lightly floured surface to the thickness needed by the pie recipe. The source says this batch can line a pie somewhat larger than its partridge pie for six or seven people; the actual capacity depends on the mould and crust thickness.
Step 5
This is raw dough intended for a pie that will be baked and then may be served cold. Do not eat or taste the raw dough. Bake the completed pie thoroughly according to its filling and thickness, chill promptly if serving cold, and clean flour-handling surfaces and utensils.
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