Two cups of butter, one quart of flour, one tablespoon-ful of salt, one of powdered sugar. Wash the butter in cold water until it is light and waxy; divide into two parts and set in the ice chest one hour. Mix the sugar and salt with the dry flour, and then wet with ice-water enough to make a soft paste (mix with a knife, and use the hands as little as possible); roll this on the board with the rolling-pin, about half an inch thick; now cut one of the cakes of washed butter into thin slices, and spread on the paste; dredge with flour and fold up; then pound lightly with the pin, and then roll out as before, and spread the second cake of butter the same as the first; dredge and fold again; now roll thin as before, and then roll up and place on a plate, and set in the ice chest one or two hours. When ready to cover the pie, cut just enough from the end of the roll to cover the pie; sprinkle the board with a little flour, place the paste upon it, and flour the rolling-pin with the hand; now roll from you, and towards your left hand; roll very lightly until the right size; then cover and bake immediately. Quick-new and elasticity are very important, also the washing of the butter. Use as little flour as possible in rolling the paste; always make it in a cool room. It is a mistake to think the paste must be hard to be good; always have it soft enough to roll easily.