Paest Royall

Royal Pie Crust

Original Recipe taken from A Proper Newe Booke of Cokerye, (of the sixteenth century) (page 19) edited by Edited by Catherine Frances Frere, found in A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena:

To Make Pyes .... yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.

My Translation:

If you will have paste royal, take butter and yolks of eggs and so temper the flour to make the paste.

My Interpretation:

1 cup flour 2 egg yolks
⅓ cup butter 2 to 2½ T water

Cut butter and egg yolks into flour until crumbly, add water and knead mixture until it forms a ball of dough. Roll out dough then place into pie pan.

Works Referenced:

Frere, Catherine Frances. A Proper Newe Booke of Cokerye;. Cambridge [Eng.: W. Heffer & Sons, 1913. Print.

Friedman, David D., ed. A Collection of Medieval and Renaissance Cookbooks. S.l.: S.n., 1991. Print.compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena