Bread is forgiving. Pie dough, not so much.
Working with flour is challenging. When done with the proper tools, accurate measurements (take weight and volumes seriously), and just right temperatures (various hot, warm and cold temperatures) the results are amazing. Time and patience are important ingredients. So is understanding your mistakes and learning the science.
|Fresh Berry Tart With Pastry Cream and Pate Brisee Dough|
|Apple Pie with Cooked Filling and Pate Brisee Dough|