Dough

Resist the temptation to halve this recipe; it would yield a very small piece of dough, which can be difficult to roll and fold. This recipe is an accompaniment for Vinegar Pie.

Makes enough for 1 spotted dick or jam roly-poly You can order ground fresh beef suet from your butcher. The suet will not be rendered; the process of rendering suet is a simple one and will yield a lighter, cleaner-tasting pudding.

This dough is part of the recipe for Robiola and Truffle Pizza .

This recipe can be used for Praline Pecan Tarts Can be prepared in 45 minutes or less but requires additional unattended time.

The trick to a successful pastry dough is to handle it as little as possible and to keep it cool. For 2 pies, you will need to make 2 batches of pastry dough (do not double the recipe).

The key to this crisp, flaky pastry is to handle the dough as little as possible and to keep it cool.

A terrific all-purpose pie crust from Elinor Klivans. Use it during the holiday season and all year long.

For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.

While this recipe makes more pasta that the four rectangles you'll need for the Pumpkin Cannelloni with Clams and Sage Brown Butter , Jody Adams recommends rolling out all of the pasta and cutting the extra into tagliatelle, which, when tossed with butter and cheese, makes a wonderful dinner later in the week. For rolling and cutting, she likes to use the pasta-maker attachment for the KitchenAid standing mixer.

This recipe originally accompanied Madame Quiche's Quiche Au Fromage . This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.

(Tortelli di Patate alle Salsicce con ragù) The recipe makes more pasta dough than you'll need for the tortelli. Roll out the extra, and cut it into 1/2-inch-wide ribbons for pappardelle, 1/4-inch-wide ribbons for fettuccine, or any length and width you prefer. The pasta can then be used fresh, or it can be dried for use at a later time (leave the pasta on floured kitchen towels at room temperature until it is dry). Or use all of the dough for any recipe that calls for one pound of fresh pasta.

This recipe is an accompaniment for Apple Pie .

Active time: 30 min Start to finish: 1 1/2 hr

The key to a good flaky pie crust is using a combination of butter for flavor and vegetable shortening for flakiness. This recipe makes enough for one double-crust pie or two single-crust pies.

This recipe was created to prepare Sour Cream Raisin Pie and Pumpkin Pie "Pumpkin" . The amount of water necessary to make pastry dough is likely to change slightly from time to time, depending on variables such as humidity and the moisture content of butter and even flour.