Mix stiff one pound of mixed flour (half pastry and half bread flour) with one egg, two ounces of butter, one teaspoonful of cream of tartar or rum, and sufficient ice water. Work well and set to rest in ice box half an hour; then press the piece flat towards the edges, place in the center fourteen ounces of good dry butter washed well in ice water, with all the water and buttermilk squeezed out, and pull the edges of the dough over the butter from the four sides. Then you can proceed rolling it as in above recipe. If time allows, bake a little sample first; if it falls over in the oven, roll it out once or twice more; if butter runs out into the pan, let it rest longer on the ice.