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Paste for One Pie

Sift half pound flour on a table. Make a "fountain" (hollow space) in the centre, place into it one and a half ounces butter, one gill cold water and one and a half saltspoons salt. Then with the hand mix the butter, water and salt briskly for three minutes and gradually and slowly incorporate the flour with the rest, mixing for five minutes. Lay the paste on a plate, cover it with a towel and place in A cool place to rest for a few minutes. Have ready three ounces well-washed butter in a lump; return the paste to the table, flatten it lightly, then place the lump of butter in the centre, fold over the edges so as to enclose the butter, roll it out lengthwise with the pastry roller and refold the paste into three folds. Let it rest again in a cool place for three minutes; then roll it again, fold it as before and set in the ice box for five minutes.

How to Make the Pie.--Cut out half the prepared paste, roll it out round, ten inches in diameter. Lightly butter a pie plate nine and a half inches in diameter. Arrange the paste nicely over it. Then take up from the jar one and a half pounds prepared mince, lay it over the lined pie plate; evenly flatten it, leaving one inch clear around the edge of the plate; take the remaining half of the paste, roll it out round, fold it in two and with a knife make three light incisions, each half an inch in the centre. Lightly moisten the edge of the plate with beaten egg, then cover with the paste, pressing it down with the hands all around the edge so as to entirely enclose the preparation, and then lightly moisten the surface with beaten egg. Place it then in a moderate oven to bake for forty minutes. Remove it to the oven door, liberally sprinkle powdered sugar over, return it to the oven, close the door for two minutes so as to have the sugar entirely melted. Remove from the oven, then lay the pie on a dessert dish and serve either hot or cold.