Postrio pie dough via Dry Creek Peach
This picture is of a galette by my cousin Monica and her friend till I can get one of my own pix up.
Working up at the peach farm is always a fun experience. Each week I come away with new ideas for how to use my peaches. Gayle used to work as a pastry chef at Postrio and she passed on a fabulous recipe for pie dough.
I recently used it with a peach galette for a friend, who commented that I made it look so easy but it was probably very hard. I demurred, coz it really is quite simple. You just have to be careful not to overwork the dough.
Ingredients:
1 C flour
8 Tbs butter
up to ¼ C ice water (you can replace 2 Tbs with vodka if you have a wet filling)
¼ tsp salt
2 tsps sugar (optional)
Mix dry ingredients together.
Cut in butter till sandy crumb consistency.
Add water and mix till the dough just comes together, sort of "shaggy".
Pat into ball, wrap in clingfilm.
Rest in fridge at least 30 minutes to allow gluten to relax & flour hydrate.
Flour counter and flatten ball into disc. Generously flour dough and rolling pin.
roll out quickly, repair tears by pinching together lightly
Roll out ~1/8 inch on parchment paper and transfer to baking sheet.
Form around peach slices, folding edges up to contain filling.
Pinch lightly to seal. The rustic look is the point behind this method.
Preheat oven 400o bake at least 30 minutes till crust is golden brown, depending on filling.