Crust for Raised Pies


Preparation info
  • Yield: Enough for a Pie Approximately

    10 inches

    • Difficulty


Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets

By William Woys Weaver

Published 1990

  • About

This recipe is one-eighth the original proportion, which means that in 1787 we would have started with 4 pounds of butter, 12 pounds of flour, and so forth. This ought to give you some idea of the enormous quantity of crust required for making raised pies in that period.

Raised pies were naturally quite festive and cooks often lavished them with great attention to exterior ornamentation. This crust, however, puffs somewhat as it bakes and is therefore better suited for sturdy, simpl