Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a quarter of a Peck of Flour, rub fine half a Pound of Butter, a little Salt, make it up into a light Paste with cold Water, just stiff enough to work it well up; then roll it out, and stick Pieces of Butter all over, and strew a little Flour; roll it up, and roll it out again; and so do nine or ten times, till you have rolled in a Pound and half of Butter. This Crust is mostly used for all Sorts of Pies.