Usually, I am guilty of using bought frozen pie sheets for tart tatin, but for some reason I felt virtuous a few days ago and decided to make quasi real pie dough.
I just blitzed 125g of cold butter (reduced salt) with 125g of plain flour and added 60ml of cold water. That's all, but I have got to say that the flavour of the real butter made this pastry such a joy to eat.
From now on, I think I will almost always make my own pastry.
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