| American Pie Crust With Bread Flour |
American Pie Crust (or Pâte Brisée) using bread flour. This may surprise you. Pie crusts can (and in some cases should) be made with bread flour! |
| Oreo Cookie Crust |
Oreo Cookie crust for cheesecakes and tarts. |
| Pate Brisee |
Pâte Brisée for tarts or pie crust. |
| Pate Sucree #100 |
Classic French pastry crust known for its rich, buttery flavor and tender, crumbly texture. |
| Pate Sucree #101 |
Another verison of classic pate sucree, this one with the classic 2 to 1 ratio of flour to butter. |
| Pate Sucree Au Chocolate |
The perfect foundation for any chocolate-based tart or dessert. |
| pâte à foncer |
A pate brisee type crust but with an egg in it. Has excellent structure for pies like cherry pie or any sweet tart that could be a little runny before baking. |
| Pâte Sablée (food processor method) |
A wonderful pâte sablée with almond meal. Perfect for tarts needing a sweet crust with just a little more structure and pate sucree. |
| Pâte Sablée (hand method) |
Pâte Sablée made by hand. In many ways easier than using a food processor! |
| Shortbread Crust (Sablé Breton) |
Buttery and crumbly shortbread crust, versatile for tarts, pies, and a classic choice for Sablé Breton. |