Flaky Crust
Ingredients.
Three-quarters of a pound of Flour.
Half a pound of Butter.
Salt. Put the flour and a little salt into a basin and mix to a stiff paste with about a gill of cold water. Put this on a paste-board and roll it out to a thin sheet. Divide the butter into three equal portions; take one portion and spread it over the paste with a knife, sprinkle a little flour over it, fold it in three, and roll it out; repeat this twice. When all the butter is rolled in, roll out the paste to the size required for a fruit tart or an open tart, and it is ready for use.