A) Ordinary Pie Paste


  • 1 kg (2¼ lb) sifted flour
  • 250 g (9 oz) butter
  • 30 g (1 oz) salt
  • 2 eggs
  • 4 dl (14 fl oz or 1¾ U.S. cup) water
  • (The quantity of water can vary slightly according to the type of flour used; best quality flour tends to absorb more water.)


Make a bay with the flour and place in the centre the salt, water, eggs and butter and make into a paste in the usual manner. Knead the paste twice to ensure its complete and smooth amalgamation. Roll into a ball, wrap in a cloth and keep in a cool place until required.