Flo Braker

Milk Pastry

Preparation info
  • Makes one

    10 inch

    • Difficulty

      Medium

Appears in
top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Milk substitutes for water in this dough. The result is a wonderfully flaky, tender and flavorful pastry.

This is the crust for Country Pear Galette.

Ingredients

  • 2 cups (280 grams) unsifted all-purpose flour
  • ⅓ teaspoon salt

Method

Making the Dough

Prepare Milk Pastry following the directions for Classic Piecrust with the following differences:

Divide the butter into 9 to 10 pieces.

Divide the shortening into 9 to 10 <