Sometimes called shortcrust (although who can resist the dreamy "pâte brisée" designation?), this pastry is ideal for a tart and pie, and is used widely for sweet and savory favorites, from custard fruit tarts to cheesy quiches. Join Chef Randi as she reveals the secret of the perfect pastry dough and whips up four recipes — with plenty of samples, of course.

Menu: Quiche of Spinach, Gruyère and Cottage Bacon; Cornish Pasties with a Savory Pork Filling; Lemon Meringue Pie; Individual Custard Fruit Tarts.