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Desserts

Galette dough

Galette dough
Glenn Koenig / Los Angeles Times

Nothing celebrates summer quite like a fresh pie. It's as if we're taking the best the season has to offer -- vibrantly colored produce practically bursting with flavor and nurtured to ripeness under a hot sun -- and wrapping that ... Read more

Total time: 20 minutes, plus chilling time | Makes enough for 1 (9- to 10-inch) galette
  • 2 1/4 cups (9.6 ounces) flour
  • Generous 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup cold shortening
  • 1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
  • 2 1/4 teaspoons cider vinegar
  • 4 to 6 tablespoons ice water, more if needed

Step 1To make the dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to pea-sized pieces. Sprinkle the vinegar and water over the mixture, and pulse a few times to form the dough. Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. Mold the dough into a disk roughly 6 to 8 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Step 2Alternatively, to make the dough by hand, whisk together the flour, salt and sugar in a large bowl. Add the shortening and incorporate using a pastry cutter or fork (the dough will look like moist sand). Cut in the butter just until it is reduced to pea-sized pieces. Sprinkle the vinegar and water over the mixture, and stir together until the ingredients are combined to form a dough. Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. Mold the dough into a disk roughly 6 to 8 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Note: This is a basic pie crust recipe, with the dough worked a bit more to strengthen it. The cider vinegar is used to help "shorten" the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette.

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