Pastry Practice
A pithivier gets its shape from two pastry discs and a sealed edge
See how a pithivier is assembled, why its sealing border matters, and how to plan the filling, pastry lid and decorative scoring together.
THE HOME BAKING NOTEBOOK
Pastry Practice
Pastry Practice
Fraisage: the brief smearing step that brings pastry dough together
Understand fraisage, the short pastry-making motion that spreads butter through dough, with practical cues for when to stop.
Pastry Practice
Sweet tart dough: let the mixing method lead, not just the French name
Sweet tart dough names can hide differences in mixing. Follow the recipe’s butter condition, flour stage and resting instructions for a repeatable shell.
Pastry Practice
Cut Scones Straight Down and Give the Edges Room to Rise
Get cleaner scone edges with a sharp cutter, sensible spacing and a simple way to compare your next batch.
Pastry Practice
Docking Pastry: When Small Holes Help a Tart Base
Understand what docking does to pastry and why a tart base, a puff-pastry lid and a wet filling may need different handling.
Pastry Practice
Give Pastry Offcuts a Second Bake Without Treating Them Like Fresh Dough
Separate shortcrust and laminated pastry scraps, preserve useful layers, and choose a small second bake that suits what remains.
Pastry Practice
Seal a Hand Pie Without Trapping Filling in the Edge
Give a hand pie a clean sealing edge, manageable filling and a supported shape before crimping, so the border can do its job in the oven.