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Pastry – Anna Olson

  • Author: Meagan


Pretty sure that this recipe from Anna Olson’s, ‘Baking Wisdom’, is my new forever crust.  It’s a titch more difficult to work with…but most pastry is when compared to Brown Sugar Pastry – the butter is everything – enjoy!



2 1/4 c. (375 g) flour – when weights are available, I use them…for whatever reason, Anna has 2 1/4 cups of flour listed as 375 grams but according to all other sources 375 grams = 3 cups of flour

1 T. sugar

1 t. salt AND 3 T. (45 g) canola oil

1 c. (225 g) cool butter, cut into pieces – this doesn’t have to be icy cold

1/4 c. cool water AND 2 t. vinegar (or fresh lemon juice) – add to same measuring cup


I used my electric mixer!  Briefly stir together the flour, sugar and salt in your mixer and then with it running on low, drizzle in the oil.  Add in all of the butter and mix on medium speed until the dough is crumbly – small bits of butter will be visible.

Pour in the water/vinegar and mix again until the dough just comes together.  Weigh and portion into 2 even balls, flatten each into a disk wrapped in plastic wrap and refrigerate for at least an hour before rolling out your pie, or place each wrapped disk in a Ziploc to freeze for another time.

I always keep these handy now in my freezer since I tried this back in June – and remember, if the crust is ready, a galette takes mere minutes to whip up!



From Meagan's Kitchen

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