Crème Fraîche Pastry

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  • Servings: makes enough pastry for two 10-inch crostatas


  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 2 sticks (1/2 pound) unsalted butter, cut into tablespoons
  • 1 cup crème fraîche

How to make this recipe

  1. In a food processor, combine the flour, salt and baking powder; pulse to blend. Add the butter and pulse until it is in 1/2-inch chunks. Add the crème fraîche and pulse just until evenly moistened.

  2. Transfer the soft crumbly mixture to a sheet of plastic wrap and press the crumbs together. Pat the pastry into 2 disks. Wrap and refrigerate until chilled.

Make Ahead

The pastry can be refrigerated 1 day or frozen for up to 1 month.

Contributed By Published December 2004

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479659 recipes/creme-fraiche-pastry 2013-12-06T23:22:12+00:00 Tommy Habetz, Naomi Hebberoy american|french|desserts|pies-and-tarts|make-ahead|no-cook december-2004,Tommy Habetz,Naomi Hebberoy,pastry dough,pie dough,creme fraiche pastry dough,dessert recipe recipes,creme-fraiche-pastry 479659

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