Label
All
0
Clear all filters

Pie and Tart Dough

Appears in
Cooking

By James Peterson

Published 2007

  • About
More is written about pie and tart dough, some of it frighteningly complicated, than any other component of dessert. Books are filled with minute details, intricate techniques, and measurements to the gram. First, exact measurements are impossible to give since much depends on the brand of flour and kind of butter you use and the temperature of the room.
It is also hard to pin down the perfect technique—you will feel your way through and develop your own—though one rule always holds true: you need to use a light touch so you work the dough as little as possible.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title