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Galette CrustMedium
By Flo Braker
Published 1984
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.
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.