Basic Pie and Tart Pastry Dough | James Beard Foundation
In his James Beard Award–winning cookbook, Baking, James Peterson offers full instructions for a variety of mixing methods for his Basic Pie and Tart Pastry Dough—by hand, in a stand mixer, and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 1 cup cake flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into 1/3-inch cubes
- 7 tablespoons water or heavy cream, or 2 eggs, lightly beaten
- 2 tablespoons additional liquid, or 1 egg white, if dough is too dry
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