The Washington Post

Recipe File: Basic Pie and Tart Pastry Dough (Pate Brisee)

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 ...
Washington Times

Basic choux dough becomes cream puffs or classic gougeres

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 ...
Seattle Times

Recipe: Basic Single-Crust Pie Dough

1. Cut cold butter and shortening into small pieces, put on a plate in a single layer and place in freezer while preparing dry ingredients. 2. If making the dough by hand, sift together flours, sugar ...
Los Angeles Times

Basic savory pie dough No. 1

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 ...
San Diego Union-Tribune

French pastry made easy

Classic French pastries, from croissants to Kouign Amann, are famous for their rich, buttery goodness, but infamous for intimidating most home cooks, who shy away from baking them at home. But there ...
Los Angeles Times

Basic savory pie dough No. 2

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 ...