Unit 21: Pastry Basics teaches key dough preparations that become the building blocks for finished pastry dishes--sweet and savory alike. In addition to various types of doughs, this unit focuses on custards and introduces the subject of how to prepare soufflés. This ended up being one of my more challenging units as pie crust and I have always had a love/hate relationship. I love to eat crust, but hate the results I have personally gotten. My mother has showed me several times how to make a tender, flaky crust and I consider myself a competent baker, but crust has always alluded me. But because of my success thus far in this course, I have a positive attitude going into this unit.