Which means I found the key to make a purfect short pastry (pâte brisée): using hard butter (=not melted) cut into small pieces.
There are things that when they're home-made just taste 100% better! ...like (trying not to get salacious here
), mayonnaise, vinaigrette, pastries (short, flaky), guacamole, pizzas, etc. I wish I was a "born chef" with an instinct for cooking, you know (but, nenene, I always need books!)I know a pair (or two :P) who was absobloodilutely satisfied with this strawberry pie
(such a pleasure to cook a lil something that does not taste just weird or unusually strange!)
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