Quote:
Originally Posted by BearMountainBooks
Do you use real butter? The type of fat you use can really make a difference. If you use whole wheat flour, you need more butter (maybe a tablespoon). Some recipes call foimperviousablespoon or two of hot water. Generally speaking, that is a "save" technique for me when I can get the dough to stick to itself properly and often results in roofing material.
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I either underwork it or overwork it, I have no middle ground. My mother could judge with her fingertips when pastry was perfect, but I could never get the knack, possibly due to calluses (my hands are also semi-impervious to heat - my wife swears I don't need oven mitts).
My latest pastry recipe is below:
