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Crust, Pate Brisee

Pate Brisee, the short, crisp crust which is so much used by the French for pies, is made by working the butter, lard, or suet thoroughly into the flour, which must be very dry, before it is moistened; six ounces of butter, a pinch of salt, and a small cupful of water may be allowed for every pound of flour, and if it is to be used for raised pies, it must be made rather stiff. Time to prepare, twenty minutes. Probable cost, 6d. per pound.