Flaky butter crust from Dappled: Baking Recipes for Fruit Lovers (page 234) by Nicole Rucker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EatinSnax on May 30, 2025

    This recipe calls for 3/4 cup water or 107ml of water, which really converts to less than 1/2 cup. Use the metric measurement, because 3/4 cup is too much water.

  • jzanger on March 31, 2024

    I used this for a large freeform blueberry galette and it was very nice. I subbed 100g AP for WW pastry flour for interest, but other than that I followed the technique of working the butter into the flour and dissolving the sugar in the hot water, and the result was great. I'd definitely use this recipe again whenever I feel like making pie dough by hand. The full recipe made enough for a very large galette, about 16" across.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.