This classic French recipe needs an extra cup of flour to work. I took the photo pictured and had to add an extra cup of flour to make it workable. I checked several similar recipes and all used...
This is an excellent recipe but you must be careful. If you refrigerate it too long or if you are even a little off on the amounts of the ingredients you can have problems such as it being stif...
This dough is just fine, but do not over chill. Use fresh eggs. Not Pate Sablee ( sandy pastry- much more crumbly) Not really pate sucree either, but close enough