- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoons vegetable shortening, cut into ¼ inch pieces chilled
- 6 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
- 4 tablespoons ice water
- In a food processor, combine flour, sugar and salt. Pulse a few times to thoroughly combine.
- Sprinkle shortening over flour mixture and process until flour looks like course cornmeal, 3 pulses. Sprinkle butter over mixture and pulse until crumbs are slightly smaller than pea size.
- Transfer dough mixture to a large bowl and sprinkle 3 tablespoons of ice water over dough. With a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t stick together add remaining tablespoon of ice water and mix until dough is cohesive.
- Turn dough out onto a clean, flat surface, flatten into a 4-inch disk and wrap with plastic wrap. Refrigerate for 1 hour.
- Remove from refrigerator and let stand at room temperature for 10 minutes before rolling out.
- Position rack in the lower third of the oven and preheat to 375° F. Line a baking sheet with parchment paper, set aside.
- On a lightly floured surface, roll out dough into a 13-inch round, about 1/8 inch thick. Roll dough onto rolling pin and transfer to a parchment-lined baking sheet.
- This flaky crust is perfect for single pies and rustic galettes, such as the Apricot-Almond Galette that follows.
Just double the ingredients for a double crust pie.
Fresh spring fruit is one of Mother Earth’s greatest gifts. Keep dessert rustic and let the fruit shine as you give a nod to grandma’s pie.
If you can’t find apricots, peaches will do. If you want to make it personal, divide your dough and filling in quarters and make small individual galettes, just watch the baking time. And remember, fresh is always best when it comes to fruit.