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After all these years!

I've finally found out why my pastry is so tough and leathery. I use too much water.
I've tried your recipe, Idun, and others, and it was always the same. Even the bought stuff was better than mine.
So now I add the fluid - mix of egg and water - a few drops at a time. And use the fat in the mixture to add to the adhesion. Then voilà - lovely crisp shortcrust Big Smile [:D]
I only use a soft margarine, Fruit d'Or. Half fat to flour.

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Re: After all these years!

Pat, I have had some seriously nasty pastry in other people's homes so I understand!

These days I only use id's recipe because I love it so much that I don't want to depart from it.

Do you think it's the same with bread, that a drop more water makes the bread springier?

Apprendre une langue, c'est faire un voyage différent chaque jour.
from Fle pour les curieux
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