Take care not to overwork the pastry dough; keep it cold and resist the temptation to make the finished pastry dough perfectly smooth and homogeneous — when you roll it out it should look a little ...

Tarts look fancy, but they all start with the same thing: a good, sweet shortcrust pastry shell. This easy shortcrust ta ...

Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.

This is a good, basic pastry dough for all pies. It has a slightly higher fat content than most pastries, but this gives it a lovely buttery, flaky texture. A little cold water if necessary, to bring ...

Place flour and salt in the bowl of a food processor, and pulse about 10 times to distribute salt evenly. Add the shortening, rolling the cubes around in the flour by hand to keep them separated.

I have to admit that baking is not one of my strong points. In restaurant kitchens, and I think home kitchens, as well, we seem to fall into two categories — bakers or cooks — and rarely do the two ...

Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I’ve found myself safely on the other side ...

Makes 2 (8- to 10-inch) pie crusts or 1 double crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.

Completely unique in the pastry world, choux pastry goes against every rule in the book – eggs are more important than butter, the mixture is heated, and beating, as opposed to ‘rubbing’, is the ...

Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I’ve found myself safely on the other side ...