Very good short crust for fruit tarts

Another American culinary heritage recipe

Used in Mrs. Hintzen's custard pies, feeding the troops at Fort Delaware, DE.

To every pound of flour
3/4 pound of butter
1 tablespoonful of sifted sugar
1/3 pint of water

Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste, with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use.