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Recipe Summary

active:
30 mins
total:
2 hrs 10 mins
Yield:
MAKES ONE 12-INCH GALETTE CRUST
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, using a fork, blend the flour and salt; scatter the butter on top. Using a pastry blender, cut the butter into the flour until it is the size of small peas. Sprinkle on the water and toss with the fork.

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  • Using your hands, press the flour mixture together to form a dough. Pat into a 6-inch disk, wrap it in plastic and refrigerate for at least 30 minutes or overnight.

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