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Recipes

Classic Red Spring Wheat Pastry Crust

Classic Red Spring Wheat Pastry Crust

Recipes

Classic Red Spring Wheat Pastry Crust

August 10, 2018


Classic Red Spring Wheat Pastry Crust

Galettes and pies can seem intimidating but we assure you, there's really not much to it. We love the galette since it's basically a pie, with a slightly different look and way less fussy approach. This is the recipe for our Classic Red Spring Wheat Pastry Crust, made using our popular Flourist Sifted Red Spring Wheat Flour. This is definitely considered our 'Everyday Flour' here at GRAIN, and if you only stock one flour in your pantry, it should be this one. 

Crust (yields enough dough for two or three galettes or two single crust pies):
2 2⁄3 cup Flourist Sifted Red Spring Wheat Flour
1 tsp sea salt
1 cup and 2 tbsp cold unsalted butter, cut into 1⁄2 inch cubes 
1 tbsp apple cider vinegar
1⁄2 cup ice cold water, or as needed

To make the dough: 
Combine Flourist Sifted Red Spring Wheat Flour and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled.

Add cubed butter to the flour and toss lightly with your hands to coat. Using your fingers, press butter into flat sheets, tossing with flour as you work to make sure each piece of butter is well coated. You want to aim for butter pieces that range from the size of a dime to a quarter.

A tablespoon at a time, drizzle the vinegar-water mixture along the side of the bowl, allowing it to trickle towards the flour mixture. Use your hand or a fork to flick the flour mixture towards the center of the bowl, rotating the bowl as you go. Repeat with 4 tbsp of vinegar-water. The flour mixture should start forming larger clusters.

After adding 5 tbsp of vinegar-water, take a handful of the flour mixture in your hands and squeeze gently. If it easily holds together without falling apart, enough water has been added. If it easily breaks apart, continue adding 1 tbsp of vinegar-water at a time, checking the consistency after each addition until the dough holds together. Add liquid sparingly.

Press dough together and then split in half, or in thirds if you are making smaller galettes. Form each half into a disk and wrap individually with plastic wrap. Chill for at least 1 hour, preferably overnight.

This dough can be made for storage in the fridge for 4-5 days. Freeze it if you plan to keep it for longer than that. Defrost on the counter prior to use, and then use as directed based on your recipe.

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