By Flo Braker
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.
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 <