What better place to start than learning the secret to making perfect pastry every time. Use this easy, yet surprisingly different, pastry dough recipe and your pastry will always be perfect. Follow these detailed, step-by-step instructions and you'll make a delicious, flaky pastry every time.
I'll even show you how to re-use pastry scraps, store unused pastry dough, bake blind (empty) pastry shells and more.
As a special treat I've included my award-winning apple pie recipe, my favorite butter tart recipe and instructions on how to use this pastry to make a steak and kidney pie.
This book has been selling consistently, month after month, since it was first published in December, 2011.
Here is its ranking in Amazon:
#36 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pastry
Step by Step
Before we get started I have one very important thing to say - Don't Alter the Recipe!
This recipe makes a lot of pastry - enough for six pie shells. But, even if you don't need that much pastry right now, make this recipe as it is written.
If you double it, it's just too much to work with and you won't be able to get it mixed properly.
There's really no way to halve it. After all, how do you measure half an egg?
Pastry dough freezes amazingly well. So if you don't need all of it right now, then freeze what you don't use. (See instructions in How to Store Leftover Pastry)
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Afrikaans
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Already translated.
Translated by Corlia Jones
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French
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Already translated.
Translated by Anna Collins
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Author review: Anna is easy to work with and responsive. |
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Italian
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Already translated.
Translated by Cinzia Pasqualino
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Author review: This translator is easy to work with and we hope to work with them again. |
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Portuguese
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Already translated.
Translated by Tânia Regina Carvalho Santos Leite
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Spanish
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Already translated.
Translated by David Arieta Galván
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Author review: David has translated several books for us and is a pleasure to work with. |
