Spread a pound of flour on the table with a hollow in the centre, add one egg, half an ounce of salt, twelve ounces of butter, and a gill and a half of water; mix together lightly without working the butter into the paste; it must then be rolled out two feet in length by ten inches wide, folded in three equal lengths, and then, after rolling the paste out in this way three times more, it will be ready for use; it will thus have received what is termed four turns. This kind of paste is well adapted for covering meat-pies, and fruit-tarts.