3 cups of flour. 1/2 cup of shortening. 1/2 teaspoonful of salt. 3/8 to 3/4 cup of water. 1/2 cup of washed butter.

Wash the butter and set aside as for puff-paste. With a knife or the tips of the fingers work the half cup of shortening into the flour and salt. When the mixture looks like meal, add the cold water, gradually, and with a knife mix to a paste as in plain pastry; knead slightly, cover and let stand five minutes, then pat with the rolling pin and roll out into a rectangular sheet. Fold in the butter as in puff-paste, and give the paste two or three "turns," allowing it to stand five minutes between each turn. This pastry may be used at once. If set away for future use cover closely to exclude the air and avoid the forming of a crust.