How about a different pastry recipe? This was given at Ivan Day's pie and pastry course.
Cold Pie Paste
1,000 gm plain flour (2 lb 3 oz)
40 gm salt (1 ½ oz)
400 gm lard (or butter) (14 oz) (If butter, it needs a little more water; use 250 ml instead of 220.)
10 egg yolks
220 ml cold water (8 fluid oz) (Put water in refrigerator or freezer, but don’t let it go “icy”.)
Put yolks into water and mix slightly. Cut lard into almond-sized pieces. Make well; add beaten eggs gradually; don’t knead. Add water slowly in small batches! Ball it all together. Get it into round lump without cracks and without kneading. Wrap in plastic wrap. Put in refrigerator for about half an hour, although it works fine without chilling. While dough is chilling, grease the pie former with clarified butter.
Half quantity will make one large pie. Tastes better than hot water paste. Basic recipe is in a 1618 manuscript belonging to Ivan.
Or, this one which is from Tomas de Courcy's blog:
"I have about fourteen pre-1600 recipes for pastry cases, but my research project on that is currently on hold until I have more time. However, last year I did some research on two types of coffin. The whole thing is here: but the one you're probably looking for is:
Fourme of Curye (1390) .Cxj.
take blank suger & ayroun & flour & make a past with a rollere
And modern version:
2 C Flour
12 Egg Yolks
¼ C Sugar
Beat the sugar into the egg yolks until thickened and the colour begins to change
Mix in flour slowly with spoon, and then by hand until dough is heavy and accepts no more flour
Roll out thinly (1/4” or less)
Lay in form
Bake at 425 for about 15 minutes
Fill, cover if needed, and re-bake without form
Yes, that's correct, three ingredients. It makes a pie shell that will stand up to anything. It's blind baked, and I used a form for the blind baking, but that is not required at all if you want to form it by hand instead and blind bake it.
Give it a shot. It's completely replaced the modern hot water crust I was using for coffins."
His blog for this mentions flour types which might be of interest to you.
- For this message the author Elise_Fleming has received thanks: