If you have struggled with homemade pie dough in the past, please give this recipe and method a try.

The pastry recipe comes from David Lebovitz, but I learned the method many years ago from a French woman, Caroline Cazaumayou. In short, Caroline makes her pastry in the food processor, pulsing the dough as minimally as possible, then uses a tea towel to shape the dough into a perfect round.

This tea towel trick achieves two things:

1. A tender crust, because the crumbly dough ensures it has not been overworked.
2. A perfectly round shape, the ideal starting point for many a pie and/or tart.

The method is truly foolproof and the pastry comes out buttery and flaky every time.
(At the end of the video, I also make the dough by hand, so skip ahead if you don't have a food processor.)

In this video, I use the dough to make a mixed berry galette, which is incredibly easy to make and couldn’t be more summery or delicious. You can use this recipe as a guide, substituting in whatever fruit you love for the berries.

Find the full recipe here: https://alexandracooks.com/2021/06/06...