Home › The Principles of Cookery › Paste, Short, for Tarts and Fruit Pies

Paste, Short, for Tarts and Fruit Pies

Put a pound of dried and sifted flour into a bowl, and mix with it half a tea-spoonful of salt and a table-spoonful of powdered sugar. Rub half a pound of butter, or butter and lard, into the flour, and make it into a paste by stirring in rather more than a quarter of a pint of water or milk: the yolks of two eggs may be added or not. Roll the paste out once only; handle it lightly, and use it as required. Probable cost, 10d. per pound.