Milk Pastry

Preparation info
  • Makes one

    10 inch

    • Difficulty


Appears in

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.


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


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 <