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Butter Pastry Recipe-9531

Photo by: Joseph De Leo
Comments: 0


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



  • 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


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.


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%)
46mg (15%)
76mg (3%)
11g (55%)
17g (27%)
1mg (7%)

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