Do you make shortcrust pastry? Does it melt and tear when you put in the pan? Do you want to bake immediately after lining the pan, without resting the dough? You need to read this post if you do.
Would you like homemade pastry that's so tender it crumbles and melts in your mouth? Rich and buttery without being oily? If you do, then this post is for you.
The key to the mother of all