Lisa F

November 22, 2015 at 10:10pm

I freeze my butter, cut it into 1/2 inch chunks and make the dough in a food processor, since there's no gluten to make the dough tough and the fast processing doesn't melt the butter, leaving you with a flaky crust. I roll out my crust on a silpat sheet and use a chilled stainless steel rolling pin
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