Original Recipe taken from A Proper Newe Booke of Cokerye, (of the sixteenth century) (page 19) edited by Edited by Catherine Frances Frere, found in A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena:
To Make Pyes .... yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.
If you will have paste royal, take butter and yolks of eggs and so temper the flour to make the paste.
Cut butter and egg yolks into flour until crumbly, add water and knead
mixture until it forms a ball of dough. Roll out dough then place into
Friedman, David D., ed. A Collection of Medieval and Renaissance Cookbooks. S.l.: S.n., 1991. Print.compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena