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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
- 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)
- Combine flour, salt, and sugar (if using) in the large mixing bowl.
- Cut small pieces of cold butter into the bowl. Use your fingertips to work the butter into the flour until it is evenly distributed.
- Add water, one tablespoon at a time, until the dough comes together into a smooth ball and all crumbs are incorporated.
- 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.
- 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.
- 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.
- You may dock the crust before baking to ensure that the crust doesn't puff up.
- To finish the crust, you can simply fold the edges up over the filling galette-style. or play around with more elaborate crust designs.
- If you're making a galette, brush the folded edges with egg-wash and sprinkle with sugar or seeds.
- Mixing and matching flours will be a whole lot easier using a digital kitchen scale. Stone ground flours are not standardized the way roller milled flours are and defy being measured with cups. Investing in a kitchen scale will kindle a love affair with the metric system. It will make all your baking (and cooking!) projects easier and you will have fewer dishes to clean.
Theme and Variations
Here are a few points of inspiration and adaptation:
- Pie/galette crusts can be made with a variety of flours or mixes of flours including ancient grains. Janie's Mill Spelt Flour or Janie's Mill Einkorn Flour are wonderful options. Feel free to experiment with any flours that have medium and lower protein levels (for guidance, take a look at the Janie's Mill Flour Guide).
- Pies and galettes are best when made with seasonal ingredients.
- Galettes are a perfect way to turn leftover vegetables into a beautiful and delicious treat. Get creative with herbs, spices, cheese, and whatever your refrigerator and pantry have to offer.
Posted on November 03 2022