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Ale Pie Pastry




Source of Recipe


Internet


List of Ingredients




1/4 Cup ale, turned flat
6 Ounces butter, (1 1/2 sticks)
1 Teaspoon sugar
1 Pinch salt
1 Pinch saffron
1 egg, lightly beaten
2-1/4 Cups flour, sifted -- slightly
more if needed
rice or dried beans

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. 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 fish pie. 1. In a saucepan, heat ale with butter, sugar, salt, and saffron until butter melts. Stir to blend. 2. Pour liquid into a large bowl and cool to room temperature. 3. Add egg and stir. 4. Stir in enough sifted flour to make a moist, but not sticky, dough. A finger pressed deeply into the dough should come out clean. Shape 2 balls of equal size. 5. Wrap each dough ball in waxed paper and refrigerate at least 1 hour. 6. Remove dough from refrigerator, and let stand for 20-30 minutes; then roll each mass of dough between 2 pieces of waxed paper. 7. Peel off top paper. Set pie tin upside down on pastry. Slip your hand under waxed paper and flip over both pastry and tin. Press pastry into tin. Peel off waxed paper. (If waxed paper doesn't peel off easily, place covered rolled dough in refrigerator for 15 minutes.) 8. Prick bottom and flute edges. 9. Mold aluminum foil to shape of pie shell, pressing it firmly to the sides, and gently covering the fluted rim. 10. Before baking, fill shell with rice or dried beans. 11. Bake at425F for 10 minutes. Reduce temperature to 350F and bake for an additional 5 minutes. Remove beans and foil. Let cool. NOTE: This crust requires 15 minutes' prebaking under all circumstances. Because it has a tendency to shrink, it does not work successfully as a top crust. The dough, cooked or uncooked, may be refrigerated for 2-3 days or frozen for 2 months. Yield: two 9-inch pie shells.

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