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This is a terrific pastry dough, sugarpea! I made this as the dough for Lennie's Canadian Butter Tarts. Really fantastic texture, and easy. I did re-refrigerate it a few times as I was making it to make it easier to deal with. Fabulous--THANKS!
This was a delicious pastry dough. I did have to refrigerate it several times, but it's hot and humid here so that's a given for most pastry doughs. Thanks!
Made this pastry for my lemon souffle tart for a luncheon yesterday and was very pleased with the results! Not only was it very easy to put together using the food processor but the end result was a tender and delicious pastry with a beautiful texture. I did bake it a bit longer than the recommended time and it was beautifully crisp. I will use this recipe again. Thanks!
This was just like making a pie crust, but it had a more shortbread-like texture. Very tender and delicious! I baked this longer than the recomended time, about 18-20 minutes. It seemed just a little raw looking after the 10 minutes. I like a little toastiness to it! I used this for a beautiful spring apricot torte.