technique but you want a more stable dough—say you want to keep the tart you are making for a few days—you can always change the mixing method to a creaming method Or you can use the sanding method for a sweet dough if you want your dough to be more flaky and fragile Even when using the creaming method, avoid incorporating too much air into the dough or you will end up with a very airy and porous dough that will get soggy as soon as it is in contact with the humidity of a cream or the refrigerator Air bubbles also like to puff open during the baking process, which will make the baked dough separate very slightly, so it won’t be as stable and resistant to becoming soggy PÂTE BRISÉE / SAVORY PIE DOUGH YIELD | ENOUGH FOR TWO 9-INCH TART RINGS OR PANS, 684 TO 700 GRAMS 2- OR 3-DAY RECIPE This is a wonderful flaky pie dough that can be used for sweet or savory applications In French it is also known as pâte à foncer, which means “dough used to line tart shells.” It is one of the very first recipes that I made during my apprenticeship ... incorporating too much air into the dough or you will end up with a very airy and porous dough that will get soggy as soon as it is in contact with the humidity of a cream or the refrigerator Air bubbles also like to puff... applications In French it is also known as pâte à foncer, which means “dough used to line tart shells.” It is one of the very first recipes that I made during my apprenticeship ... ENOUGH FOR TWO 9-INCH TART RINGS OR PANS, 684 TO 700 GRAMS 2- OR 3-DAY RECIPE This is a wonderful flaky pie dough that can be used for sweet or savory applications In French it is also known as pâte à