Paste No. 3

The most used paste (crust) in American Cookery.

No. 3. To any quantity of flour, rub in three fourths of its weight of butter, (whites of eggs to a peck) rub in one third or half, and roll in the rest.

For One Crust (top and bottom)

• Flour One Pound or 4 Cups (at least half white)
• Butter 3/4 pound, or 3 sticks (less is ok if you use water)
• Egg One egg beaten 
• Cold Water To have on hand in case of emergencies 

1.  Rub 2 sticks of butter into your flour. 
2.  Add egg and some water if it needs more liquid. Make 2 balls.
3.  Put one ball on your flat surface and roll it out. Add smudges of butter, fold, and roll again. Repeat until your third stick of butter is used up. If it isn't sticking together add more water, egg, or butter. If it is too sticky add more flour. 
4.  Put it in your pie plate and add the filling. 
5. Repeat step 3 for a top crust. 

Observations

In the first publishing of American Cookery, the instructions say 12 eggs to a peck rather than whites of eggs to a peck. This is one of the rare cases where the first addition makes more sense. A peck is 4 gallons, so I figure that one egg is about right. 

I have on occasion rubbed in all the butter and omitted the smudging bit. It comes out fine, you can't go wrong with that much butter!

When in doubt, use Jiffy mix, or if you don't live in New England, Bisquick.