Butter Pastry

Preparation info

  • Makes


    Galette Crust
    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

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.


  • cups (210 grams) unsifted all-purpose flour
  • ¼ teaspoon salt


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.