Cook quail until tender in enough water to cover them
Salt water to taste Save liquid Remove all meat from bones place in a greased 9 x 13-inch pan Mix 4 tablespoons flour in 12 cup cold water Add flour paste gradually to cool quail broth stirring constantly Cook mixture until thickened pour over quail meat in pan Add the drained peas Roll out pie crust to cover top of pan Dot with butter Bake at 375 until crust is golden brown