Pastry for Standing Pies
1.8kg (4lb) Flour
450g (1lb) Butter
Boiling Water
Pinch Salt
Sieve the flour into a bowl.
Cut the butter into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the salt and enough boiling water and knead, until a soft but not sticky pastry is formed.
Allow to cool before using.
To make a Paste for a Standing Pie
Take a quartern of flour or more if you have occasion, and to every quartern of flour put a pound of butter, and a little salt, knead it with boiling water, then work it very well, and let it lie whilst it is cold.
This paste is good enough for a goose pie, or any other standing-pie.
English Housewifry - 1764
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