Ale Pie Pastry Recipe

  1. To make Paste another Way-Take butter and ale, and seeth them together: then take your flower, and put there into three egs, sugar, saffron, and salt.-The Good Huswives Handmaid Here is an unusual crust with the added attraction of being easy to roll.
  2. It's more the consistency of a crisp bread crust than the flaky pie pastry we're accustomed to today, and would be perfect for a meat or possibly fish pie.
  3. 1.
  4. In a saucepan, heat ale with butter, sugar, salt, and saffron till butter melts.
  5. Stir to blend.
  6. 2.
  7. Pour liquid into a large bowl and cold to room temperature.
  8. 3.
  9. Add in egg and stir.
  10. 4.
  11. Stir in sufficient sifted flour to make a moist, but not sticky, dough.
  12. A finger pressed deeply into the dough should come out clean.
  13. Shape 2 balls of equal size.
  14. 5.
  15. Wrap each dough ball in waxed paper and chill at least 1 hour.
  16. 6.
  17. Remove dough from refrigerator, and let stand for 20-30 min; then roll each mass of dough between 2 pcs of waxed paper.
  18. 7.
  19. Peel off top paper.
  20. Set pie tin upside down on pastry.
  21. Slip your hand under waxed paper and flip over both pastry and tin.
  22. Press pastry into tin.
  23. Peel off waxed paper.
  24. (If waxed paper doesn't peel off easily, place covered rolled dough in refrigerator for 15 min.)
  25. 8.
  26. Prick bottom and flute edges.
  27. 9.
  28. Mold aluminum foil to shape of pie shell, pressing it firmly to the sides, and gently covering the fluted rim.
  29. 10.
  30. Before baking, fill shell with rice or possibly dry beans.
  31. 11.
  32. Bake at425F for 10 min.
  33. Reduce temperature to 350F and bake for an additional 5 min.
  34. Remove beans and foil.
  35. Let cold.
  36. NOTE: This crust requires 15 min' prebaking under all circumstances.
  37. Because it has a tendency to shrink, it does not work successfully as a top crust.
  38. The dough, cooked or possibly uncooked, may be refrigerated for 2-3 days or possibly frzn for 2 months.
  39. Yield: two 9-inch pie shells

flat, butter, sugar, salt, saffron, egg, flour

Taken from cookeatshare.com/recipes/ale-pie-pastry-63073 (may not work)

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