I have several different crust recipes banging around the archive of this here blog thingy – from a classic French dough for a ham quiche, to ‘Sure-Fire Pastry’ thanks to the nice folk at Crisco. This, my current go-to dough for pies, quiches, and, yes, galettes, is sort of a hybrid recipe, calling for both butter AND solid shortening.
Ermmm, there ARE folk who maintain that the flour should be ice-cold as well. These folk have obviously not seen MY freezer(s). On to the dough (with thanks to Aarón Sanchez at the Food Network):
•1-1/2 cup flour
•1 tbsp sugar
•1/2 tsp salt
•6 tbsp butter, chilled, cut into small pieces
•3 tbsp solid vegetable shortening, chilled, cut into small pieces
•4 tbsp (or more) ice water
•1 egg white, beaten (to brush on the dough while baking)
Blend the flour, sugar, and salt in a food processor fitted with the metal blade. Add the butter and shortening; pulse until the mixture resembles coarse meal.
Gather into a ball, flatten into disk, and wrap in plastic.
Chill one hour, then roll out and use as you will – I had enough to make a fine (and tasty) apple galette. If you plan on making multiple pies – or a classic two-crust fruit pie – I would recommend making a separate batch of dough for each; not that big a deal, really, once you’ve got stuff cold and the processor all dirty anyway…
•3 apples, peeled, cored and sliced – I had some Jazz apples getting a bit old in the fruit
basket that worked a treat
•1/4 cup sugar
•1 tbsp cinnamon
•1 tbsp flour
Combine the sugar, cinnamon, and flour and toss with the apples. Arrange on a rolled out dough round on an ungreased baking sheet (I did use parchment paper on the baking sheet, LOVE the parchment). Fold the edges over – don’t worry about being too neat, the whole point of a galette is that it’s not fussy. Dot the apples with a bit of butter.
Bake at 375º for 15 to 20 minutes, then pull out and brush the dough with the egg white. Bake for another five to ten minutes until the crust is golden brown.
Let cool for ten minutes or so before serving.