Tag Archives: paste

A Pork Pie with a Standing Crust

Posted on February 11, 2013 by

In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … Continue reading →

Posted in 1700's, 18th century, historic cooking, Ingredients, pies, Recipe, Video | Tagged , , , , , , , , | 3 Comments

A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings

Posted on December 10, 2012 by

I’ve mentioned in an early post that there were, for the most part, three types of pastry crusts used in 18th century cooking. This is admittedly a simplification of the goings-on of the old English kitchen. There were other types … Continue reading →

Posted in Baking, Ingredients, Recipe, Video | Tagged , , , , , , , | 6 Comments

The Crust of Time

Posted on October 29, 2012 by

While many foods (and people’s taste preferences for them) have changed dramatically over years of culinary evolution, some remain unaltered from their ancestral origins. Take pie crusts, for instance: any trustworthy modern recipe likely calls for flour, cold butter and/or … Continue reading →

Posted in Baking, Ingredients, pies, Video | Tagged , , , , , | 10 Comments