Making Perfect Pastry

Pastry-making requires a certain amount of practice before you can acquire a tour de main. So do not be discouraged if you are not successful with your first tart or pie. If you are a new hand at pastry-making, I suggest you begin with one of the simpler lands of pastry, especially those in which the fat is well mixed with flour before the rolling begins - shortcrust and suet crust. Then you can try the more difficult kinds later.