Yeast-Raised Butter Crust

Name: Yeast-Raised Butter Crust (Butterdeeg)
Yield: 10 to 12 servings
Cuisine: American
Ingredients: ½ cup (125 ml) boiling spring water; 8 dried hops blossoms; 3 large eggs; ¼ cup (60 g) cold unsalted butter, cut up; ½ teaspoon sea salt; 3½ cups (430 g) organic white bread flour; 1½ cups (375 ml) lukewarm water (98°F/37°C); ¼ ounce (7 g) active dry yeast; 1 cup (250 ml) active Sourdough Liquid Yeast

Butterdeeg

Preparation info

10 to 12
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This is the basic yeast-raised dough for old-style Pennsylvania Dutch fruit and onion pies. Before tin baking sheets came into general use in the nineteenth century, most of our traditional pies were made round, about 12 to 14 inches (30 to 35 cm) in diameter.

Ingredients

Old-Style Yeast

8 dried hops blossoms
½ cup (125 ml) boiling spring water
<

Europe
Americas
Germany
United States
Pennsylvania
Pie
Vegetarian

Method

To make old-style yeast, infuse the hops for 20 minutes in the water, then strain and discard the flowers. Combine the hops tea and liquid yeast in a wide-mouthed jar. Set the jar in a pan of warm water (115°F/46°C) and proof the yeast until it begins to overflow.

To make shortcut yeast, proof the dry yeast in the lukewarm water.

Sift the flour and salt into a deep bowl. Add the