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Recipe. Pastry for Pies and Galettes

creek in Waraw, VA I’ve been doing some baking using the recipes in Seasonal Fruit Desserts: From Orchard, Farm, and Market
by Debra Madison. The recipes are excellent and I’ve been making some minor modifications, primarily using maple syrup instead of sugar.

Here is the recipe for pastry that is just great as a pie crust or as the crust/dough in a galette.

From Seasonal Fruit Deserts by Deborah Madison, with a slight variation

Pastry for pies or galettes

Done in a food processor

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat pastry flour
  • ½ teaspoon salt
  • 1 Tablespoon maple syrup ( original recipe calls for sugar)
  • 12 Tablespoons (1 ½ sticks) of frozen (original calls for cold) unsalted butter cut into small pieces
  • 1 egg yolk
  • ½ teaspoon vinegar
  • 5 – 6 tablespoons of ice water (I fill a cup with ice cubes ad add cold water)

Add flour, salt to a food processor and pulse once or twice.

Add maple syrup, egg yolk, and vinegar to food processor, pulsing once or twice after adding each.

Add butter in three or four batches to food processor pulsing or chopping until butter is in chunks the size of small peas. Don’t chop it too much, you want to be able to see the butter pieces int he dough.

Add water a little at a time until dough holds together – so it can be pressed in your hand into a dough, not a loose collection of ingredients that will fall apart.

Remove from the food processor and divide the dough into two equal pieces.

Flatten each with your hands, wrap in waxed paper or plastic wrap, and put in refrigerator or freezer until future use as a pie crust or the crust for a galette.


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