The secret of good pastry dough.

Cold. Everything must be cold. Keep your butter in the freezer and shred it with a serrated knife. A high proportion of butter is important: a stick of butter, a cup of flour. I hate shortening pie crust. Mmm. Butter. And let the dough rest in the fridge for an hour before you try to roll it, or else it’ll keep shrinking on you.

I made tarte tartin. Did I spell that right? And shepherd’s pie. Hah. Chicken pot pie, here I come.

Laugh and you don’t get to eat at my house.