Instructions: Another Way-Then make your paste with butter, fair water, and the yolks of two or three Egs, an so soone as ye have driven your paste, cast on a little sugar, and rosewater, and harden your paste afore in the oven. Then take it out, and fill it, and set it in againe....-The Good Huswives Handmaid
This sweet, crunchy crust is ideal for dessert pies.

1. In a bowl, work butter into flour with pastry blender until tiny globules of equal size are formed.

2. Place egg yolk in measuring cup.

Add enough ice water to equal a little over 1/3 cup.

3. Sprinkle liquid on flour-butter mixture. Work about ten times with pastry blender, or until large masses of dough begin to form.

4. Place dough on a piece of waxed paper. Touching the paper only, press dough into a large ball. Refrigerate for 1 hour in waxed paper.

5. Roll dough between 2 pieces of waxed paper.

6. Peel off top paper. Set pie tin upside down on pastry. Slip your hand under waxed paper and flip over both pastry and tin. Press pastry into tin. Peel off waxed paper. (If waxed paper doesnt peel off easily, place covered rolled dough in refrigerator for 15 minutes.)

7. Prick bottom and flute edges.

8. Brush pastry with rose water; sprinkle with confectioners sugar.

9. Prebake as directed in your chosen pie recipe.

NOTE: This dough, cooked or uncooked, may be refrigerated for 2-3 days or frozen for 2 months.

Yield: one 9-inch pie shell

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