Cream Crust

Author’s Receipt. Very good


  • Flour, 1 lb.
  • salt, 1 small saltspoonful (more for meat pies)
  • rich cream, ½ to ¾ pint
  • butter, 4 oz.
  • for richest crust, 6 oz.


Stir a little fine salt into a pound of dry flour, and mix gradually with it sufficient very thick, sweet cream to form a smooth paste; it will be found sufficiently good for common family dinners, without the addition of butter; but to make an excellent crust, roll in four ounces in the usual way, after having given the paste a couple of turns. Handle it as lightly as possible in making it, and send it to the oven as soon as it is ready: it may be used for fruit tarts, cannelons, puffs, and other varieties of small pastry, or for good meat pies. Six ounces of butter to the pound of flour will give a very rich crust.