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Puff Crust

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Ingredients 6 ingredients

  1. Flour
  2. Cut
  3. Puddings
  4. an ounce of salt
  5. a pound of butter
  6. Water
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take a pound and a half of flour, put it upon a pie board with a little salt, and mix in gradually just water sufficient to make it into a paste, taking care that it be neither too thin nor too stiff.
  2. Mould it lightly together, and let it lie for two hours before it is finished.
  3. Roll out the paste, put a pound of butter into the middle of it, fold the two ends of the paste over it, and roll it out;
  4. then fold it together, and roll it out again.
  5. Repeat this six times in the winter, and five in the summer.
  6. It should be rolled rather less than half an inch in thickness, dusting a little flour lightly over and under it, to prevent its sticking to the rolling-pin.
  7. When finished, roll it out for use as occasion requires.
  8. This makes a very nice and delicate crust.--Another.
  9. To a pound and a half of flour, allow a pound of butter, and three quarters of an ounce of salt.
  10. Put the flour on a clean pie board, make a hole in the middle, and put in the salt with the butter cut into small pieces.
  11. Pour in the water carefully, as it is of great importance that the crust should not be made too thin;
  12. there should only be water enough just to make it hold well together, and to roll it out smooth.
  13. Work the butter and water up well together with the hand, and then by degrees mix in the flour.
  14. When the flour is all mixed in, mould the paste till it is quite smooth and free from lumps, and then let it lie two hours before it be used.
  15. This is a very nice crust for putting round the dish for baked puddings, tarts, or pies.

Plating

Cookware for this recipe

  • Chef's knife
  • Rolling pin