Biscuits will use cold butter to create some flakiness that is loved on biscuits. Be careful to not overmix, chef Victor always mix them by hand just to get the right consistency. Before cutting them with the round cutters check the consistency of the dough, don't get it too wet or it will not have a consistent presentation.

If you choose to add a traditional crust to you pie (as the one in the picture below) it is very important that you make the slits seen in the picture. Without a place for the vapors to escape your pie would probably burst and the presentation would be ruined. Remember, we begin to eat with our eyes.

The delicious pies in the picture below are made with Pâte Brisée (Broken Paste). This kind of dough is flaky and usually not sweetened. We pre baked the pie dough for about 15 minutes, after cooling we added the fillings and finished the bake.