Pie Paste (cold) (pate a Pate)

This is prepared with melted butter as follows: Sift a pound of flour, form a hollow in the center and in it lay four egg-yolks and the third of an ounce of salt dissolved in a little water. Melt eight ounces of butter, pour the clear part slowly into the hollow, then work the flour gradually into it, adding the necessary water and knead the paste at once, roll it into a ball and leave to cool. This paste is far mellower than when made with cold butter.

Another proportion for cold pie paste is to have one pound of flour, four ounces of butter, four eggs, tepid water and salt; prepare and finish as above.