This butter based pastry dough is a recipe that can be used to make both sweet and savory pies and tarts.
The secret to flaky pastry is to handle it as little as possible. The processor blade and some iced water prevent the dough to get warm and melt together by being “processed” by your body heat.photos coco zordan
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
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