Butter gives pastry a fine flavor, golden color and a crisp texture. For rich pastries, such as puff or pate sucree, or sweet short crust pastry, where flavor is important, it is best to use butter. Firm margarine can be

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You do not need to keep everything cool when you are rubbing fat into flour for shortcrust pastry, but even if your hands are not naturally cool (and few people's are) you can keep everything else cool, chill the mixing