Difference between revisions of "Pie pastry"
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Latest revision as of 09:56, 25 March 2012
Name Variations
- pâte brisée
- pate brisee
- short pastry
- pie crust dough
About Pie pastry
A rich pastry dough; used as a base for sweet or savory pies; mix of flour and butter. Eggs are sometimes also used.
