Quick Pastry

This is an excellent recipe that produces a crispy, flaky, buttery pastry.

The ingredients are very basic…..flour (AP or pastry), butter, salt, water…..but do include lemon juice, which I prefer (in terms of smell and taste) over cider vinegar which is often in pie crust recipes.

I love the technique of grating frozen butter into the flour mixture to help with the flakiness. I used AP flour and found the dough very easy to work with, even in a warm and humid kitchen. The recipe makes an odd amount though – enough for an 8” double crust pie…….I think 9” pies are more common….

The pastry was perfect for these free-form fruit (peach) galettes.