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Everyday Pastry
From 'Butter Celebrates!'

Servings: Enough for 1 double-crust pie or 2 (10-inch) galettes

Servings: Enough for 1 double-crust pie or 2 (10-inch) galettes
Ingredients
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • Zest of 1 lemon
  • 1 cup butter, chilled and cut into 1-inch cubes
  • 1 large egg
  • ¼ cup cold war
  • 1 tablespoon lemon juice
Steps
  1. In a large bowl, combine the flour, salt, and lemon zest. Scatter the butter bits over the top of the flour mixture. Use your pastry cutter to cut in the cold butter until the mixture forms large pea-sized crumbs. You should still be able to recognize some of the butter.
  2. In a small bowl, combine the egg, water, and lemon juice. Whisk to combine, then pour over the flour mixture.
  3. Mix with a fork until the dough starts to come together. Gently use your hands to finish mixing the dough until it comes together enough to shape.
  4. Shape the dough into two evenly sized disks about ½ inch thick and wrap each one separately in plastic wrap. Refrigerate for at least 2 hours, or overnight, before using.
Notes
  • You can store the dough wrapped tightly in the refrigerator for up to 3 days or in the freezer for up to 1 month.
 

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