Plain Paste with Butter

Ingredients

• Two cupfuls of sifted flour
• Two-thirds of a cupful of butter
• One-half cupful of ice-water
• One tea-spoonful of sugar
• One tea-spoonful of salt

Method

1. 1

   Have everything as cold as possible.

2. 2

   Sift the flour, measure it, and put it in a large mixing-bowl; add the salt and sugar.

3. 3

   Place the butter in the center of the flour, and with a sharp knife cut it quickly into small pieces, mixing it with the flour.

4. 4

   Gradually add the ice-water, wetting only the dry flour.

5. 5

   Roll the paste lightly and quickly into a long, thin sheet.

6. 6

   Fold and stand it on ice until wanted.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 173. The excerpt below is the record exactly as published.

PLAIN PASTE WITH BUTTER. The following quantity will be sufficient for one pie having an upper and an under crust : Two cupfuls of sifted flour. Two-thirds of a cupful of butter. One-half cupful of ice-water. One tea-spoonful of sugar. One tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.