Tart Dough

From The Tenth Muse: My Life in Food

Cookbook

Author(s): Judith Jones

Page 256

Course: Pies and Tarts

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

8 years ago

★ ★ ★ ★ ★ 5/5

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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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