Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

  • About


  • 1 lb. flour
  • 1 lb. butter
  • A little


All the utensils used should be ice cold. Chill the flour; divide the butter into three parts; wash and pat each into a thin oblong pat; wrap two of the butter pats in a napkin and place them between pans of cracked ice; with the tips of the fingers work the other butter pat into the flour, keeping plenty of flour between the butter and the fingers; add ice water, using as little as possible to