Easy Crust for Pies and Galettes - Sweet or Savory

Pies and galettes are not only beautiful, they are also easy to make. Flour, butter, and water quickly come together to form a tasty wrapping for seasonal fillings, both sweet and savory. You can use this crust recipe to make pies or freeform galettes.

Yield: One pie or galette crust for a 9-inch pan

Ingredients

• 1 1/2 cups (225g) Janie's Mill Silky Smooth Pastry Flour or other flour(s) with medium or lower protein content such as All-Purpose, Einkorn, or Spelt.
• 1/2 to 3/4 teaspoons salt
• 1 to 3 tablespoons sugar (optional, but nice for sweet galettes)
• 1 stick (115g) butter, cold
• 3 to 6 tablespoons ice cold water

• large bowl
• rolling pin (if you don't have one, use a glass bottle instead)

Instructions

1. Combine flour, salt, and sugar (if using) in the large mixing bowl.
2. Cut small pieces of cold butter into the bowl. Use your fingertips to work the butter into the flour until it is evenly distributed.
3. Add water, one tablespoon at a time, until the dough comes together into a smooth ball and all crumbs are incorporated.
4. Flatten dough into a disk and roll it out on a floured surface until it's about 1/8" thick. Refrigeration isn't necessary unless the dough is too sticky.
5. Fit the crust into a pie pan, or make a freeform galette on a baking sheet or in a pie pan. See Baker's Notes below for crust tips.
6. Fill the crust with seasonal ingredients, either sweet or savory. A good rule of thumb is to bake your pie/galette at 400°F for about 30 minutes until it is golden brown. But if you're following a specific recipe, use the baking time and temperature they suggest.