![]() ![]() Work the dough only enough to bring it barely together into a disk. Slowly add the ice water, a tablespoon or two at a time, mixing/pulsing after each addition, until the dough just begins to form.Add grated butter and mix until roughly incorporated in the flour. If using a food processor, pulse the flour, sugar, and salt, until well mixed. In a stand up mixer, add the flour, sugar and salt.Or, if you're a traditionalist, you can wait to cut the butter into the flour using a pastry cutter or two butter knives. If you're using a food processor, cut into large cubes first. ![]() Butter Prep: Grate the butter using a grater if NOT using a food processor.Remember, we don’t want to overwork it and more importantly, we don’t want our hands to warm it up.Īrrange the plums and fold up the sides, slightly covering the fruit. Use egg wash and sprinkle with extra coarse sugar on the edges. Shape it enough to form a nice ball that can be rolled out then STOP. As soon as you start to see a dough ball form, stop mixing and do the rest by hand. After adding 1 tablespoon at a time, allow the dough a few seconds to come together and then determine if you need another. This recipe mentioned you can use up to 6 tablespoon of water but you may need less. Grating butter to form your dough may not be textbook, but I think the dough comes out better since the butter is fine enough to work entirely through, AND it lessens the risk of over working the dough.Īfter you mix the butter into the flour mixture, slowly add the ice water. My arms and hands were so tired- I didn’t have enough energy to finish the pie I was making! I remember learning how to make pie crust for the first time and hating the ‘cutting’ process. Next, rather than spending a hundred years cutting butter into the flour, grate it! Hands down this is my favorite shortcut of all shortcuts. I like to freeze the butter solid, but if you’re short on time it will harden enough in about 30min. How to make great pie crust Above all things, cold is keyįreeze the butter and stick your mixing bowl in the there too, if it will fit. If you’re at all intimated, don’t be! Yes, pastry dough can be temperamental (getting the right texture, not allowing the dough to get warm, not over-working it), but I have some great tips for you that will ensure success. This plum galette recipe starts by making a simple pastry dough. The plums I had bought from Costco were insanely juicy and sweet. Plum was a really, really, really good choice. The last time I posted a galette recipe I did Peach, and today I'm doing Plum. I know that no matter how I end up rolling the crust out, it's going to look great because it's meant to look rustic and uneven (to an extent )) They always come out perfect because they're not perfect. They are incredibly easy to make ( scratch crust included!). Galettes (a French term for freeform crust) have quickly become my favorite go-to summer dessert. The rustic look of this plum galette is the perfect thing to add to a summer menu, and I love that all the attention is on the beautiful, juicy plums! ![]()
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