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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Most of the pie crust recipes from 15th century are tacked on to the end of the recipe for some kind of pie filling. They're usually very simple mixtures of flour and water, and often don't call for any fat. This 16th century recipe is one of the earliest that is strictly for making short crust pastry. The addition of eggs and saffron give it a wonderful flavor. Ingredients:
1 1/2 cups flour |
4 tablespoons butter |
2 egg yolks |
1/2 teaspoon salt |
1 pinch saffron |
water, about 3/8 cup |
Directions:
1. Mix flour, salt, and saffron together in a large bowl.
2. Cut or rub the butter and eggs into the flour mixture until it forms fine crumbs.
3. Add water a little at a time until it just sticks together - too much water will make the dough too soft and sticky.
4. Cover with a towel and allow to rest for 30 minutes.
5. Roll out on a well floured surface.
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