Bread Pie Crust

This crust is what our French wartime pies were made of between 1941 and 1945, when there was no butter, no cream of any kind, and no cream cheese, and flour was so rare that such a treat came once in a great while. The amounts of both liquids used at each of the stages of the making of this dough varies with the absorption capacity of the flour used; apply your good judgment and use the amount of water your flour demands. This pastry was tested several times with several unbleached all-pur