Tart Dough

Page 256

| Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

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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