Medieval Pastry Dough

From – A Propre New Booke of Cokery,

Take fine floure and a curtesy of faire water and a disshe of swete butter and a little saffron and the yolkes of two egges and make it thin and tender as ye maie

Although slightly out of the medieval period, 1545, it was typical of the pasty for pies.


Pinch of saffron
½ cup of water
½ cup of butter (1 stick)
3 cup of flour
2 egg yolks slightly beaten


Allow saffron to dissolve in the water.
Cut butter into flour until there are pea size crumbs.
Add egg yolks and saffron water.
Mix until well blended, add more water if necessary until everything sticks together.
Roll out to fit pie shell.
A preparing an open face pie, pick the bottom of the pie shell with a fork or use pie weights to prevent bubbling of pie shell.
Bake at 350° F or 176 ° C
Remove from oven and fill with recipe.
Use aluminum foil to cover edges or silicon pie protectors to avoid burning edges.
Cook according to directions.
A preparing a double crust pie, prick the bottom of crust with a fork, fill with recipe, add top and crimp together. Prick top to allow steam to vent and then brush on egg whites to glaze top of the pie.

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