kaye16's Reviews
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The Tenth Muse: My Life in Food
By Judith Jones
Anchor - 2008
Tart Dough : page 256
This is my standard go-to recipe for pâte brisée/pie crust.
It's made in the food processor with alligator pulses, to keep the butter from melting. Flaky, wonderful crust. Perfect. Whenever I make one, I make a second to put in the freezer.
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