Butter Pastry

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

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



Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturebuttery, crisp


  • 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.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password