Galette Pastry
 
 
Ingredients
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 cup cold, unsalted butter, cut into pieces
  • 1/3 cup ice-cold water, plus extra as needed
Instructions
  1. Put the flour and salt in a medium-sized bowl. Whisk to blend.
  2. Using a knife, cut butter into the flour mixture. Using your fingers, gently and quickly pinch the flour to make a crumb mixture. I finished using a pastry cutter, briskly cutting until a crumb mixture forms. Make a well in the center of this mixture.
  3. Quickly pour the water into the well, quickly blend together using your fingers to create a dough that just sticks together. Because flour types vary, I had to sprinkle added ice water to get mine to come together. Do not over mix as this will toughen your pie-crust.
  4. Separate into two and form each into a disk shape. Wrap snugly with plastic wrap and refrigerate. Chill for at least 15 minutes before rolling out.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/12/14/tourtiere-avec-lamour-du-canada/