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In a food processor, pulse flours and salt to combine. Scatter butter pieces over the flour mixture, then pulse until the butter is the size of large peas, about 6 to 8 short pulses. Sprinkle 2 tablespoons of water over mixture and pulse a few times, then repeat with 1 tablespoon of water at a time, or just until small curds start to form and dough holds together when pinched with fingers. It'll look kind of crumbly but that's okay. (Alternatively, you can do this by hand.) Empty dough onto clean counter or piece of wax paper. Using bench scraper, gather dough into a rough rectangular mound about 12 inches long and 4 inches wide. Starting from the farthest end, use the heel of your hand to smear about one sixth of dough against your work surface away from you. Repeat until all of your dough has been smeared. Using bench scraper, gather the dough again into a 12-inch long and 4-inch wide mound and repeat smearing of dough with heel of hand. The dough should be smooth and cohesive at this point; if not, repeat smearing process again. Form dough into 4 inch disk, wrap in plastic, and refrigerate until firm about 1 hour. The smearing process creates long layers of butter in the dough, which translates to long flaky layers in the cooked crust. Heat the oven to 400° F. In a small bowl, mix together the sugars, tapioca, and pinch of salt until well integrated. In a 10-inch cast-iron or ovenproof skillet, gently toss the strawberries with the sugar-tapioca mixture, lemon zest, and lemon juice. On a lightly floured work surface, roll dough into a 12-inch round, dusting with flour as needed. (Don't worry if your dough isn't perfectly round.) Gently lay round of dough atop the fruit filling, tucking and folding the dough edges around the fruit, leaving a small rim that sticks up against the side of the skillet. Brush with egg white and then sprinkle evenly with turbinado sugar. Poke a few small holes in the crust so steam can vent. Bake pandowdy for about 30 minutes (place a f
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
5-ply bonded stainless — searing, fond development, deglazing
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
5-ply bonded stainless — searing, fond development, deglazing
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas