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• If dough scraps become sticky, refrigerate them for 10

minutes before rerolling. (And resist the temptation to

roll the same piece of dough more than twice.)

Freezing Dough

• For best results, follow the instructions in each recipe

regarding chilling and wrapping cookie dough; many require

refrigerating the dough for at least 1 hour or up to overnight.

• To save time, the dough for some recipes can be prepared

ahead and then frozen, as with the Sugar Cookies (page

210). If working with frozen dough, let it stand at room

temperature for a few minutes before shaping or slicing.

• Rolled cookie dough should never get too warm or it

will spread while baking. When making Spritz Cookies

(page 25), be sure that the dough is at room temperature

as it needs to be soft enough to extrude easily from the

cookie press.

PIE DOUGH

To make the pie dough gluten-free, simply use the Gluten-

Free Dough (page 213) in any recipe that calls for Basic Pie

Dough. For gluten-based dough, it’s important to not

develop the gluten in the dough to avoid a flat, tough crust.

Here are tried-and-true tips to guarantee success every time.

Working with Ingredients

• Use very cold ingredients; butter should be straight

from the refrigerator.

• Be sure the butter is unsalted.

• Use very cold water (or other liquid, depending on the

recipe). Combine ice and water in a measuring cup and

then measure the water from that, avoiding the ice.

• Use a food processor to mix the dough to keep your warm

hands off of the dough.

Creating Dough

• Be careful not to overmix the dough; just pulse the

ingredients in the processor.

• Cut the butter into cubes, then add it to the dry

ingredients in the processor and pulse just until the

butter is the size of peas.

• Add the ice water and pulse just until the liquid is evenly

dispersed. The dough will look crumbly, but it should

come together when pressed firmly. If it crumbles, add

more ice water, a tablespoonful at a time, and pulse just

until the dough holds together when pinched.

Shaping Dough

• Dump the dough onto a well-floured work surface and

press it into a disk.

• Wrap the dough in plastic wrap.

• Chill the dough in the refrigerator for at least 30 minutes

before using.

BREAD DOUGH

Baking bread may seem intimidating to those who have

little to no experience, but anyone with a few minutes to

spare can make homemade bread a dinner-table staple!

Breadmaking is all about developing the gluten; use these

tips as your guide to creating the perfect loaf.

Working with Ingredients

• Work with organic, high-quality ingredients whenever

possible to achieve a well-risen loaf.

• Use a digital kitchen scale for measuring ingredients

whenever possible. Small amounts of less than 10g

should be measured using measuring spoons.

Creating Dough

• A well-kneaded dough should look smooth and feel

slightly tacky to the touch.

• To test whether the dough is ready for the oven, poke it

with your finger. The dough should spring back slowly

and still have a small indentation. If it springs back

quickly, let it rise for a few minutes longer.

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GENERAL BAKING TIPS