I did everything as directed . . . .frozen butter, ice water, did not overprocess . . . . and the dough itself, when I rolled it out after chilling, was a dream to handle. I tented the outer edge with foil after about 20 minutes, so it was not too dark. But it would not yield when I tried to remove each slice, breaking into three or four large pieces instead. It tasted great, but it looked so, so sad. What did I do wrong? This has never happened to me before. Thank you. ;o)
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)