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Pie Crust, Pâte Brisée 101. A must learn.

December 31, 2012 3 Comments
Pie Crust

This is one extremely versatile dough anyone serious about baking and cooking should learn. Some examples of traditional pastry doughs: Pate Brisee or Pie crust: 300 flour 200g butter, very cold 60g-80g cold water 1/ tsp salt 1/2 tsp sugar Feuilletage Rapide or Classique, the famous puff pastry in both versions: 500g flour 500g butter […]

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Paul, the guy behind thatothercookingblog.com. Passionate about sous vide cooking, fermentation and dry curing. Love the feedback so leave some or contact me by email on the link below:

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