1. 1 lb. of flour
  2. 6 oz. of butter
  3. 1/2 pint of water
  • With a knife, work the flour to a smooth paste with 1/2 pint of water
  • Roll the crust out rather thin
  • Place the butter over it in small pieces
  • Dredge lightly over it some flou
  • Fold the paste over
  • Repeat the rolling once more, and the crust will be ready for use

  • It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient.

    Source: The Book of Household Management by Isabella Beeton (1859)

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