Pastry

I avoid puff pastry since I have never really liked it much (perhaps in a perfect croissant it’s fine) and certainly have never liked making it—I get bored too quickly.

But if you want pie crust or tart pastry with the lightness of puff pastry, put aside your machine and use the old-fashioned method of cutting the butter into the flour, and make sure to use just enough water to barely hold the dough together. Always use cold ingredients, mix the dough quickly by hand and only until it just comes together in a loose ball, let it rest in the refrigerator, and then roll it out, working the pastry as little as possible. And use butter only, no shortening.