1. 1 lb. of flour allo
  2. 1/2 saltspoonful of salt
  3. 2 eggs
  4. 1/3 pint of water
  5. 6 oz. of butter
  • Spread the flour, which should be sifted and thoroughly dry, on the paste-board
  • Make a hole in the centre, into which put the butter
  • Work it lightly into the flour, and when quite fine, add the salt
  • Work the whole into a smooth paste with the eggs (yolks and whites) and water, and make it very firm
  • Knead the paste well, and let it be rather stiff, that the sides of the pie may be easily raised, and that they do not afterwards tumble or shrink

  • Note: This paste may be very much enriched by making it with equal quantities of flour and butter; but then it is not so easily raised as when made plainer.

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

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