A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The crust should be raised with yeast. In summer you had better add one-half a teaspoonful of soda when you knead it the second time, or you may wet it with water and add another bit of butter. Let it stand in winter one hour, in summer one-half hour.
Preserved exactly as written in the original source
Add two ounces of butter, a little salt to three pints of flour, and wet with milk sufficient to make a soft dough
Knead it well and set it away to rise
When quite light, mould and knead it again, and let it stand, in winter, one hour, in summer, one-half hour, when it will be ready to cut
Modern guidance to help you succeed with this vintage recipe
This yeasted pot pie crust combines the flakiness of pastry with the structural strength of bread dough. The yeast fermentation creates carbon dioxide bubbles that lift and aerate the dough, while the butter creates steam pockets during baking for a tender, layered texture. The double kneading and rising develops enough gluten for structure without making the crust tough, and the milk's proteins and sugars promote better browning and a richer flavor than water-based doughs.
The dough can be made through the first rise, then punched down and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before the second kneading and final rise. Alternatively, the fully risen dough can be rolled out, fitted into the pie dish, and frozen for up to 1 month; thaw in refrigerator before filling and baking.
Unbaked dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month. Baked pot pie with this crust should be stored covered in the refrigerator for up to 3 days and reheated in a 350°F oven for 20-25 minutes until warmed through and crust is crisp.
AI-generated tips from Chef Cecil's culinary database
The dough can be made through the first rise, then punched down and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before the second kneading and final rise. Alternatively, the fully risen dough can be rolled out, fitted into the pie dish, and frozen for up to 1 month; thaw in refrigerator before filling and baking.
Unbaked dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month. Baked pot pie with this crust should be stored covered in the refrigerator for up to 3 days and reheated in a 350°F oven for 20-25 minutes until warmed through and crust is crisp.
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