Fixing Thanksgiving flubs

GRAND RAPIDS, Mich. (WOOD) - We all have good intentions in the kitchen and aim to create a Thanksgiving masterpiece feast each year. But  even the best chefs experience a flop here and there. The important part is how you handle it. You just need to tweak things here and there and turn out the best from even the biggest feast flops. Chef Amy Sherman from the Spartan Culinary Classroom shows us how. Many Thanksgiving items will be in the weekly ad for D&W Fresh Market and Family Fare, which means you'll get some great deals on things like sweet potatoes and turkeys. Chef Amy also wanted us to share her delicious pie dough recipe - see below!

Sweet Tart Dough

3 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
12 ounces unsalted butter, cold, cut into chunks
4 egg yolks
2 tablespoon heavy cream

In the bowl of a food processor, place the flour, sugar and salt and pulse to combine. Add the butter and pulse together until the butter is the size of small peas, and kind of crumbly looking. Mix the egg yolks and heavy cream together and add to the flour. Pulse until a dough forms. Remove from the processor and knead just enough to get all the pieces together, maybe 2-3 times. Cut dough in half, and form two disks, wrap each one in plastic wrap and place in the fridge for 30 minutes to chill and rest.

Lightly flour your work surface. Roll your dough out to the desired size, and place in the pan. Prick lightly with a fork. Place back in the fridge to firm up.

Preheat oven to 350. Place tart shell on a baking sheet. Bake until just starting to color, about 15-20 minutes. Continue with the rest of your recipes as directed.