3 1/2 c. all purpose flour
1/2 c. fine fruit sugar, powdered
1 c. chilled hard butter

Sift flour and sugar together; rub butter into mixture. The butter must be hard, because the texture depends on long working with the hands. In about 15 minutes, the crumbs should be soft enough to be kneaded into a ball. Knead for about 5 minutes until the ball of dough is smooth. Shape into flat, round cakes about 1 inch thick. Place into 9 inch pie plates. Flute edges; prick all over and right through with a fork. Bake at 250-275 degrees for about 1 hour or until lightly browned. Leave in tins until completely cooled. Serve in pieces broken off from cooled cake, or cut in wedges while hot. Store in tightly covered tin in a cool, dry place.