1½ lb. of flour.
12 oz. butter.
Yolks of 3 eggs.
Salt.
Ice-water.
Dry and sift the flour and cut up half the butter in it with a knife
or chopper until the whole is fine and yellow; salt, and work up with
ice-water, lastly adding the yolks beaten very light. Work out rapidly,
handling as little as possible, roll out three times _very_ thin,
basting with butter, then into a lid nearly an inch thick, reserving
a thinner one for ornaments. Having covered in your pie, cut from the
second sheet with a cake-cutter, leaves, flowers, stars, or any figures
you like to adorn the top of your crust. Bake the handsomest one upon a
tin plate by itself, and brush it over with egg when you glaze the pie.
After the pasty is baked, cover the hole in the centre with this.
If these directions be closely followed the pasty will be delicious.
Bake two or three hours, guiding yourself by the size of the pie. It is
good hot or cold.