Tender-Flaky Pastry

Plus: More Dessert Recipes and Tips

Active Time:
30 mins
Total Time:
2 hrs 10 mins
1 12-inch galette crust


  • 1 1/4 cups all-purpose flour

  • 3/4 teaspoon kosher salt

  • 1 1/4 sticks (5 ounces) cold unsalted butter, cut into 1-inch pieces

  • 5 tablespoons ice water


  1. 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.

  2. 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.

Serve With

Strawberry-Rhubarb Galette

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