Free Form Pie Crust

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Use this for pies that you wont put in a pie tin or galettes. It is stiffer and will hold it's shape better then a standard pie crust. I use a food processor cause it's easier then by hand, and faster. You will need:

  • 2 cups of unbleached flour
  • 3 tbs sugar
  • 2/3 cups butter (if unsalted add in 2 tsp of salt)
  • 3 tbs ice water
  • plastic wrap

Mix flour, sugar and salt (if necessary) in food processor-use Pulse

Cut butter into chunks and add to food processor, pulse/use low to combine. Should look like peas or very course crumbs.

Add ice water and pulse just 2-4 times. Test the dough with your fingers, if when you pinch it, it sticks and stays together, GREAT! It's done! If not...add 1 tbs of water and pulse again.

Dump out onto floured counter. Bring together in a ball. If it's too sticky, add a little flour. Too crumbly? Dribble some water on it. Use VERY small portions until you get it right.

Shape into a round disk and cover with plastic wrap. Place in fridge for at least 30 min. The dough can be made ahead, but I wouldn't suggest doing it more then a day ahead (it just isn't as good)

After 30 min, pull from fridge and unwrap. Place between two sheets of plastic wrap.

With rolling pin, start from the middle and roll out to about 1/4 inch thickness. Feel free to re-arrange the plastic wrap as you go to make sure you have the dough covered.

Once it's all flat! Fill with your goodies and fold the edges of the crust over the filling and overlapping sections of it's self. (You can see more detailed instructions on my Breakfast Galette post)

Bake at 350 until the filling is set and the crust is brown and flaky.

When it's done...it will look similar to this!

Fig, Ham & Cheese galette

sausage, tomato, egg & cheese