Recipe 1213
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Ingredients
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To every lb. of flour allow 6 oz. of butter, 1/2 pint of water.

Method
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With a knife, work the flour to a smooth paste with 1/2 pint of water; roll the crust out rather thin; place the butter over it in small pieces; dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient.

Source: Mrs Beeton's Book of Household Management (1861)
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