Pate Brisée, or French Crust for Hot or Cold Meat Pies

Ingredients

  • Flour, lbs.
  • butter, 1 lb.
  • salt, 1 small teaspoonful
  • Yolks of eggs, 4
  • water, ½ pint. Or: flour, 2 lbs.
  • butter, 1 lb.
  • Yolks of eggs, 4
  • water, less than ½ pint.

Method

Sift two pounds and a quarter of fine dry flour, and break into it one pound of butter, work them together with the fingers until they resemble fine crumbs of bread, then add a small teaspoonful of salt, and make them into a firm paste, with the yolks of four eggs, well beaten, mixed with half a pint of cold water, and strained; or for a somewhat richer crust of the same kind, take two pounds of flour, one of butter, the yolks of four eggs, half an ounce of salt, and less than the half pint of water, and work the whole well until the paste is perfectly smooth.