One quart of sifted flour ; one and one-half cupfuls of butter (three-quarters of a pound) ; one cupful of ice-water.

Before beginning the work make butter, flour, chopping-bowl and knife, pastry-board and rolling-pin ice-cold, by setting out-of-doors in winter, and in warmer weather upon the ice. Chop butter and flour together until the former is in bits no larger than a pea. Pour in the ice-water and mix with the chopping-knife to a paste. Do not touch it with your hands.

Turn out upon the well-floured pastry-board, and roll quickly - always from you—into a sheet about half an inch thick. Dredge lightly with flour, fold it into three thicknesses, turn the roll lengthwise toward you, and roll out again - still from you. Dredge, fold, and roll twice more. Fold lightly, lay upon a dish, and set on ice until thoroughly chilled. All night is not too long. When you are ready to make your pies, divide the paste into as many pieces as you wish to have pies, and roll each piece separately. Too much handling and folding makes pastry stiff.