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