Madeleine Kamman

Cracker Pie Crust

Preparation info
  • FCR-

    Two

    9- to 10 inch galette crusts
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This pastry is best prepared in the food processor using the metal blade, not the plastic blade usually reserved for making dough, because the sharp metal cuts through the dough and prevents gluten strands from forming.

Ingredients

  • 1½ cups sifted cake flour
  • 2½ tablespoons light oil of your choice or 2

Method

Put the flour in a food processor and process 15 seconds. Add the oil, sugar, salt, and 2 tablespoons of the water and process with two successive bursts of 15 seconds each. Gradually add more water if needed; the dough is ready when it appears to have separated into thousands of ¼-inch balls. Empty them onto the countertop and give one quick, small soft fraisage with the heel of your ha