Name: Excellent Short Crust
Ingredients: 2 lb fine wholemeal; 6 oz butter; a pinch of salt; cold water

Excellent Short Crust

Oven, in the book's wordsA steady oven

Ingredients

2 lb fine wholemeal
6 oz butter
a pinch of salt
cold water

Directions

In a shallow mixing bowl, combine the fine wholemeal and salt.
Rub in the butter until just combined.
Add cold water gradually, stirring quickly with a knife to form a stiff paste.
Sprinkle a pastry board with fine wholemeal and roll out the pastry to ⅓ inch thick.
Cut the pastry into the desired shape.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.