1-1/2 to 3 cups flour
What? A variance of 100%?! I mean, we all know that volumes of flour are inexact (which is why all my recipes use weight, not volume), but this makes my grandmother's recipes sound like nuclear physics by comparison!
Here's the slightly more precise recipe (rom Epicurious)I ended up using, which gave me just what I was looking for: a tasty, crumbly, but light base for the berries and whipped cream. And quick and easy to make. Don't skip the orange zest.
- 1 stick (1/2 cup) unsalted butter
- 1/4 cup sugar
- 1 teaspoon finely grated fresh orange zest
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon sugar (turbinado if you have it)
- Preheat oven to 375 degrees F.
- Combine chopped-up butter, sugar, zest, and salt in stand mixer or mix by hand until thoroughly blended. Add flour and mix with fingers. Form a ball, wrap dough in plastic, press into a disk, and place in refrigerator about 30 minutes (or freezer for 10).
- Leaving dough on plastic, press out with hands and/or floured rolling pin into about a 5 x 10-inch rectangle. Transfer to baking sheet lined with parchment paper.
- Poke surface evenly with fork. Lightly score partway into serving-size pieces. Sprinkle top with sugar, and bake about 15-20 minutes until edges are brown and middle is just beginning to turn golden.
- Cut on score lines all the way through. Cool on rack. Top with berries and a dollop (1-8 tablespoons, as King Arthur might say) of freshly-whipped cream.