Raised Crust for Custards or Fruit
Put four ounces of butter into a saucepan with water; and when it boils, pour it into as much flour as you choose, knead and beat it till smooth: cover it as on the other side. Raise it; and if for custard, put a paper within to keep out the sides till half done, then fill with a cold mixture of milk, egg, sugar, and a little peachwater, lemonpeel, or nutmeg. By cold is meant that the egg is not to be warmed, but the milk should be warmed by itself; not to spoil the crust.