I'm i the process of making Christmas tarts (my grandmother's recipe), and I'm using the recipe for shells from Tenderflake that's on the back of the package. This is probably not a good complaint to have about pastry, but I'm finding it's actually TOO flaky. The tarts are too delicate and not holding up like I want them to. Any suggestions on what I could do differently would be greatly appreciated. Thanks!
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Pie and Tart Shells
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