In making a PIE, after you have rolled out your top crust, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to cover it well. Cut a slit in the middle place it over the top of your PIE, and fasten the edges as any PIE. Now take the PIE on your left hand and a dipper of cold water in your right hand; tip the PIE slanting a little, pour over the water sufficiently to rinse off the flour. Enough flour will stick to the butter to fry into the crust, to give it a fine, blistered, flaky look, which many cooks think is much better than rolling the butter into the crust.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)