On May 18, 10:48*am, notbob > wrote:
> On 2011-05-18, Terry Pulliam Burd > wrote:
>
> > in until it was fairly well distributed, then using something of a
> > "dusting hands" motion, brisky rubbed the butter-flour mixture through
> > his hands repeatedly until you could barely tell there was any butter
> > in the flour. The second surprise was not chilling the dough. He just
> > let it rest at room temperature for 20 mins. If I took nothing else
> > away from this class, the "dusting hands" technique of incorporating
> > butter into flour, using room temperature butter and not chilling the
> > dough was worth the price of admission. No more working myself to
> > death to cut in the butter or roll out stiff dough. And I can also
> > testify that, especially as to the pear-almond tart, we were yanking
> > the dough around pretty actively without a tear anywhere.
>
> I hope we can eventually see these techniques on you blog with
> seriously detailed photos and instructions. *I'm still wrestling with
> pathetic pie dough technique. *If either of you have a video camera,
> I'm sure no one would object to a youtube video. *
>
> nb

This is pate sucre tho if I am understanding correctly- different than
pie dough...