← Back to Search Results
Butter Pastry

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This all-butter crust is flaky and crisp rather than mealy and short. It prevents fruit juice from soaking completely through while baking. This is the crust for Fresh Pineapple Galette.

Yield: Makes one galette crust

Ingredients

Dough:

  • 1½ cups (210 grams) unsifted all purpose flour
  • ¼ teaspoon salt
  • 6 ounces (1½ sticks) unsalted butter, chilled
  • 5 to 7 tablespoons ice water

Baking equipment:

  • One 12-×-15½-×-½-inch baking sheet or 12-inch pizza pan

Directions

Making the Dough: Prepare Butter Pastry following the directions for Classic Piecrust with the following difference:

Increase the amount of butter as indicated, eliminating solid shortening completely. Cut the butter into the flour mixture until butter fragments range in size from that of bread crumbs to that of small peas.

Wrap in plastic, shape dough into a disk, and refrigerate for at least 2 hours.

Notes

The dough of this tart can be fitted into a 12-inch pizza pan or shaped free-form on a baking sheet.


© 2003, 1992, 1985 Flo Braker

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

247kcal (12%)
9mg (1%)
0mg (0%)
145mcg RAE (5%)
33mg
6mg
3g
0g
1g
20g
46mg (15%)
76mg (3%)
11g (55%)
17g (27%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
spice Spice
by Ana Sortun
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
new-american-table New American Table
by Marcus Samuelsson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?