Pie Crust

From 1912:

If pie crust be made according to this recipe it can hardly be distinguished from the finest French puff paste:
To one cupful of flour add one half cupful of butter and iced water enough to flour to make a stiff dough. The butter should be chopped into the flour with a knife, and the water added slowly. The dough should never be touched by the hands. Roll out and leave in the icebox for twenty-four hours. This quantity is just enough for one pie.