any thoughts on this? i realize that the 2 crusts i'm comparing are savory and sweet but i don't think the sugar content should make a difference . . . . i'm thinking technique.
my favorite sweet crust is from nancy silverton's pastries from the la brea bakery book. she instructs to combine flour, sugar, then add the butter until it's fine meal. then add a yolk/cream mixture until the dough comes together. and then the critical issue: smear dough on the counter with the heel of your hand.
i just made thomas keller's quiche from his new bouchon book. the crust came out wonderfully flaky and all he did was have me mix half the flour and all the salt. then throw in the butter until it's totally mixed in. add the rest of the flour, and then ice water. no smearing technique at all.
could i use the same technique with nancy's recipe - 1/2 the flour & all the sugar combined, then the butter, then the other 1/2 of the flour, then the yolk/cream mixture - and achieve a flaky crust without needing to smear?
thanks for the advice.