The best choice by far is to take the time to make the pastry dough yourself. It may require a little effort, particularly if ...

If you haven't tried it before, there is a way to blend pastry dough by without ruining the texture. However, there are some ...

However it is important not to let the machine overwork the pastry - take it out as soon as it forms a lump. Once the dough is formed, chilling it for 30 minutes or so helps relax the gluten and ...

Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush.