Superb doughs and puff pastry are the backbone of desserts. A homey pie, a delicate tart, or a sophisticated napoleon, however wonderful the filling, is a major disappointment if it does not have a crust that melts in your mouth. Pay attention to the basic rules of pastry making and you will succeed in making light and flaky crusts and puff pastry:
Do not overmix the dough and be careful not to add too much water as both of these will make the crust tough. Pies, tarts, and baked puff pastry are best eaten the day they are made.