Pat, and roll out. Repeat until butter is used. Roll, shape, chill, and bake in a hot oven. Cold water Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife.
Plain paste requires a moderate oven.
This is superior paste. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well mixed. Moisten to a dough with cold water. Should the butter be too hard, it will not mix readily with the flour, in which case the result will be a tough crust. Omit lard, and use all butter, if preferred.