I tried my hand at this vintage pastry recipe from Mrs. Beeton this week, expecting a bit of a dry affair. I was delighted to find that the simple ratio of flour to butter to water creates a surprisingly tender and flaky crust. The most surprising detail was how easily the butter incorporated into the dough with just a little flour to prevent sticking—no fancy techniques or special tools required. This is a perfect recipe for the frugal foodie or the weeknight cook looking to make the most of basic pantry ingredients. The dough comes together quickly and handles well, making it an excellent base for pies or tarts. I'll be keeping this one in my rotation for those nights when I want something homemade but don't have much time or many ingredients to spare.